catering news me

FEBRUARY 2015 CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE

COVER

FOCUS

FOOD ECONOMY

CHOCOLATE

THE FORUMCONSUMPTION VS WASTAGE

FEBRUARY 2015 CATERING NEWS ME 3

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16

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NEWSiNduStry NEWS iN briEf

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tHE fOruMa grOup Of ExpErt cHEfS diScuSS fOOd WaStagE & cONSuMptiON

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cOuNtdOWNSHOWcaSiNg tEN rEcENtly OpENEd rEStauraNtS aNd a variEty yEt tO OpEN

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cOvEr StOrycElEbratiNg tHE 20tH EditiON Of gulfOOd

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xaviEr tHurEt diScuSSES WHy HE trailS tHE glObE EducatiNg SuppliErS abOut tHE WOrld Of cHEESE

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caSE StudyfrESH ExprESS llca faMily grOWN paSSiON

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fOcuStakiNg a lOOk at tHE barry callEbaut cHOcOlatE acadEMy iN dubai

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cOffEE cOrNEriNduStry trENdS aNd a bariSta updatE

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fEaturEcHEz cHarlES diScuSSES HiS idEalS bEHiNd quality prOducE

CONTENTS

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viEW pOiNtWHat tHE ExpErtS HavE tO Say

CATERING NEWS ME FEBRUARY 20154

56

28S U B S C R I B E

C O N T R I B U T O R S

[email protected]

Managing Director

Walid [email protected]

Director Rabih Najm

[email protected]

Director Wissam Younane

[email protected]

Group Publishing DirectorDiarmuid O'Malley

[email protected]

Sales ManagerCharlotte Ringrose

[email protected]

Deputy Editor Sophia Soltani

[email protected]

Art Director Rana Husam Shiblaq

Marketing Executive Mark Anthony Monzon

PO Box 502511 Dubai, United Arab EmiratesP +971 4 4200 506 | F +971 4 4200 196

For all commercial enquiries related to Catering News ME contact

[email protected] T +971 50 55 97339

All rights reserved © 2014. Opinions expressed are solely those of the

contributors.Catering News ME and all subsidiary

publications in the MENA region are officially licensed exclusively to BNC Publishing in the

MENA region by Catering News ME.No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher.

Printed by Raidy Emirates Printing Group LLC www.raidy.com

Aaron Greenwood, Charlotte TuohyThe Factory Photography

www.thefactory.me

67


WELCOME TO THE INAUGURAL ISSUE OF CATERING NEWS ME

This letter comes to you on behalf of the team at BNC Publishing. This serves as our introductory note for you, the reader, to get to know the direction and the scope of what we DLP�WR�UHSUHVHQW�DQG�UHÁHFW�LQ�HGL-tions to come.

As a B2B title, BNC Publishing would like to put forward indus-try information, relevant market insights, and segment trends that matter to you, as experts in your ÀHOG��

The year ahead is looking to be VLJQLÀFDQW� LQ� WHUPV�RI� JURZWK�DQG�the commodities sector within the F&B industry across the GCC re-gion. This was kept in mind during WKH�GHYHORSPHQW�RI�RXU�ÀUVW�HGLWLRQ�and placed high on the agenda, cul-minating in our cover feature high-lighting the 20th edition of Gulfood.

As a trade publication devoted to WKH� H[SDQVLYH� )%� RŲHULQJ�� D� GL-verse editorial aim partnered with industry overviews will be relayed RQ�D�PRQWKO\�EDVLV��7KLV�ÀUVW�LVVXH�should be setting the tone for future editions of Catering News ME, and

we intend to grow with fact-based and statistic-backed material that proves valuable to professionals in this ever-burgeoning space.

According to CAGR, forecasted growth for GCC food consumption is an anticipated 3.9% in the meat category alone. )RU�WKH�ÀYH�\HDU�SHULRG�RI��WR�

�� WKLV� SURMHFWLRQ� DOVR� LQFOXGHV�positive growth for both fruits and vegetables at an average rate of 3.5%.

In line with our ambition to grow as a publication, a recent report published by Dubai Chamber es-timated that the mammoth Halal food and beverage sector accounted IRU��RI�WKH�JOREDO�)%�PDUNHW��SXWWLQJ� SURMHFWLRQV� DW� D� ZRUWK� RI�� WULOOLRQ� E\� �� DW� D� JURZLQJ�DQQXDO�UDWH�RI��

These promising numbers alone indicate that the exceptional human capital and entrepreneurs in the F&B space have much to capitalise on, and our readers can rely on Ca-tering News ME to bring forward that and more in the year ahead.

WAY TOO FRUITY!

COLLAGE CONCEPT, TOO BUSY?

VERY SLICK. GETTING THERE.

PERFECT, CAN'T WAIT TO SEE THE RED IN FOIL.


COVER

FOCUS

FOOD ECONOMY

CHOCOLATE



COVER

FOCUS

FOOD ECONOMY

CHOCOLATE


THE INAUGURAL ISSUE

“Like most professionals, those in F&B are always looking for windows of opportunity and even business development niches. Catering News ME, as part of our trade print and web range at BNC Publishing, will be prioritis-ing that and more in the coming editions. I look forward to working with trusted partners across the F&B sector.”

DIARMUID O’MALLEY, GROUP PUBLISHING DIRECTOR


Cafe Rouge to open its first venue in DubaiDiamond Lifestyle Limited, managed by Al Masah Capital, operating in the Mid-dle East’s lifestyle hospitality sector con-ÀUPHG�LWV�UROH�LQ�EULQJLQJ�WKH�ÀUVW�&DIp�Rouge restaurant to the Middle East, which bears the additional status of be-

LQJ�WKH�ÀUVW�LQWHUQDWLRQDO�RXWOHW�LQ�the portfolio.

The Middle Eastern venue will be lo-cated in the Souk Madinat Jumeirah; Souk Madinat Jumeirah has long held a posi-tion as a cultural and dining destination,

RŲHULQJ�D�YLEUDQW�DQG�WUDQTXLO�VHWWLQJ�GD\�DQG�QLJKW��7KH�&DIp�5RXJH�YLVLRQ�ZLOO�SOD\�into its locale, with a plan to attract an ar-ray of international guests, including Brit-ish clientele who will be already familiar with the brand values and story.

GLOBAL HALAL MARKET PREDICTED

TO REACH

US$10TRILLION BY

2030 (GLOBAL FUTURES AND FORESIGHTS

STUDY)

The Dubai Food Festival’s Beach Canteen is returning for the Festival’s second edi-WLRQ�ZLWK��RI�'XEDL·V�EHVW�ORYHG�KRPH-grown restaurants set to pop up in ship-ping containers on the beach.

Running throughout the full duration of the Festival, which takes place from

�WK� WR��WK� �)HEUXDU\�DQG�FRQVROLGDWHG�into a single prime location on Kite Beach in Jumeirah, this year’s Beach Canteen will celebrate the emerging scene of inde-SHQGHQW�UHVWDXUDQWV�DQG�FRQFHSWV� LQÁX-enced by the diversity of the 200 nation-alities that live in Dubai.

10 homegrown restaurant pop ups at Dubai Food Festival GCC FOOD

CONSUMPTION GROWTH

FORECAST 2012-17 (CAGR)

MEAT 3.9% FRUITS 3.7%

NEWS


In line with the rebrand, the company has collaborated

with global fashion industry expert, Asil Attar and her

business Lead Associates to organise two simultaneous design competitions featur-

ing the values and heritage of the brand: one to redesign

the signature caps and aprons ZRUQ�E\�VWDŲ��DQG�RQH�WR�

paint a new mural that will feature in its concept outlets.

The initiative calls to the creative community in the UAE, who has a passion in

art and design. All competi-tion entries will be reviewed E\�D�MXGJLQJ�SDQHO�LQFOXGLQJ�JF Street Food Co-founder, Alia Al Mazroui, Asil Attar, the award winning fashion

designer Hussein Bazaza and artist MJD Kadi.

The two winners will be an-nounced on 22nd February ��7KH�ZLQQLQJ�GHVLJQV�will be seen daily by cus-tomers in over 50 outlets

worldwide, and their creators will receive an additional prize SOXV��PRQWK�IUHH�LQWHUQVKLS�and mentorship from Asil At-

tar & Lead Associates.

Due to popular demand, the Dubai Food Carnival, which is organised by Dubai World Trade Centre will take place be-WZHHQ�WKH��WK�RI�)HEUXDU\�DQG�LV�H[-pected to welcome crowds of more than 20,000. 7KH��'XEDL�)RRG�&DUQLYDO�ZLOO�KRVW�

more than 35 of the city’s favourite restau-rants including newcomers from a selec-tion of Jumeirah Group restaurants includ-ing Perry & Blackwelder Smokehouse and Tortuga; Dubai’s homegrown New York-

themed steakhouse, SoHo Grill, as well as 3ULPH��0L\DEL�6XVKL��%HQWR��-RQHV�WKH�Grocer and Provedore.

Trixie LohMirmand, senior vice presi-dent, exhibitions & events department, DWTC commented on the upcoming festival saying, “Dubai is synonymous with food diversity and we know resi-dents are always keen to try something new, especially in a city which boasts one of the world’s best collections of restaurants.”

Dubai Food Carnival extends F&B show to three days

The acclaimed Hollywood concept from the Innovative Dining Group, Delphine Restaurant & Bar, announced the launch RI�LWV�ÀUVW�8$(�FRQFHSW��

In keeping with the original West Hol-lywood location, Delphine Restaurant &

%DU·V�PHQX�UHÁHFWV�WKH�EHVW�RI�IUHVK�PRG-ern Californian bistro cuisine.

Guests can explore a range of tempt-ing options from the à la carte selection of VWDUWHUV��HQWUpHV�DQG�GHVVHUWV��IHDWXULQJ�DQ�array of signature dishes.

DELPHINE RESTAURANT & BAR ARRIVES AT THE H DUBAI

Just Falafel rebrands as JF Street Food

NEWS

MOHAMAD BITAR,JUST FALAFEL FOUNDER & MANAGING DIRECTOR


A new company, with an initial capi-WDO� LQYHVWPHQW� RI� 65�� ELOOLRQ�� KDV� EHHQ�launched in Jeddah in association with Prince Saud bin Musaed, president of Gammon Group, to import food and bev-HUDJHV�IURP�$VLD�3DFLÀF�FRXQWULHV��,W�ZLOO�have branches in Bahrain and Qatar.

Princess Mashael, wife of Prince Saud, launched the company, S.M. Marketing

Services in front of a large number of Saudi and Indian business leaders and ex-HFXWLYHV��LQFOXGLQJ�6KHLNK�5DÀN�0RKDP-med, chairman of Gammon Group.

“We will be supplying mainly food, bev-erages and healthcare products,” said Mo-hammad Sayed, managing director of the company.

“We’ll import products mainly from $VLD�3DFLÀF� FRXQWULHV� DQG� WDUJHW� WKH� ,Q-dian and Filipino community,” he said.

The company intends to market prod-ucts with a total volume of 25,000 tons in the Kingdom monthly.

The inaugural Abu Dhabi Food Fes-tival, running between February 5th-��VW��ZLOO�ODXQFK�ZLWK�WKH�UHJLRQ·V�ÀUVW�Street Feast as a caravan of interna-tional and local food trucks to serve up cuisine from around the world across the emirate.

The new concept makes up one of three parts of the Abu Dhabi Food Festival, which will also incorporate the annual Gourmet Abu Dhabi event, and the new Emirati Kitchen.

Street Feast will run over three suc-cessive weekends and take place in Madinat Zayed, the largest town in the Western Region.

Ten international traders will be coming from the UK including ven-dors, ATE Street Food who specialises in slow cooked meat sliders; Indians 1H[W�'RRU�ZKR�RŲHU�ODPE�FXUULHV�LQ�

a naan wrap, and Yogusensi with its IUHVKO\� VTXHH]HG� IUXLW� EDU�� (PLUDWL�vendors will include SALT, the UAE’s ÀUVW� EXUJHU� WUXFN�� -RQHV� WKH� *URFHU�with a wide variety of local and inter-national food and Desert Chill.

Commenting on the festival, Sultan Al Dhaheri, acting executive director tourism, Abu Dhabi Tourism & Cul-ture Authority said, “Street Feast is a new concept to us here in Abu Dhabi and in fact across the region and is MXVW�RQH�GLUHFWLRQ�ZH�DUH�WDNLQJ�WR�HQ-sure that we stay on top of the latest culinary trends and set new standards of excellence."

Partnering with Real Food Festivals, with its wealth of expertise in deliver-ing successful events, ensures we have all the right ingredients for an amaz-ing event.”

Region’s first Street Feast to launch at Abu Dhabi Food Festival

GLOBAL HALAL MARKET

PREDICTED TO REACH

US$10

TRILLION BY 2030 (GLOBAL FUTURES AND FORESIGHTS

STUDY)

Princess Mashael launches SR1bn firm to boost trade

75% INCREASE IN COFFEE BAGS SHIPPED FROM

BRAZIL TO ARAB COUNTRIES IN 2014

(ABCC)

MILLION KILOS

7.5 OF TEA RE-EXPORT-ED IN 2014 (DMCC)

NEWS


An estimated 90% of farms on the UAE’s east FRDVW� VXŲHU� ZDWHU� VXSSO\� GHÀFLHQFLHV�� DFFRUG-ing to research from UAE University. Dr Saif Al Qaydi, dean of the College of Humanities and 6RFLDO� 6FLHQFHV�� IRXQG� WKDW�PRUH� WKDQ��RI�farms in the east have gone out of business since the year 2000 because of limited or depleted

natural resources such as water and fertile soil and through urban development. “It is clear that 90% of the total east coast farmers have water SUREOHPV��LQ�WHUPV�RI�TXDQWLW\�RU�TXDOLW\�RI�LU-ULJDWLRQ�ZDWHU�µ�'U�$O�4D\GL�VDLG��2I�WKH��wells on east coast farms, 23% were either dry or the water tainted and unusable.

East coast farms in UAE suffer with water problems

Qatari based Palma Hospitality Group has announced its plans for ��)%�RXWOHWV�GXH�WR�RSHQ�RYHU�WKH�QH[W�ÀYH�\HDUV�

Mohammed Moutaz Khayyat, managing director, Palma, said “We

DUH�JRLQJ�WR�EH�RSHQLQJ�WKH�ÀUVW�OR-cations a year from now, and we are SURMHFWLQJ��RSHQLQJ�ZLWKLQ�WKH�QH[W�ÀYH�\HDUV��

We want to bring something new to Doha, and as per our analysis these

franchises will have a great future.” The company is gearing up for this

aggressive expansion by undertak-ing a massive recruitment drive to HPSOR\�WKH�QHFHVVDU\�VWDŲ�WR�KDQGOH�each of these brands.

Palma Hospitality plans 18 outlets over five years

GOVERNMENT RECORDS SHOWED

THAT THE TOTAL NUMBER OF FARMS

IN THE UAE INCREASED FROM

2,525 IN 1975 TO

5,528 IN 2012

ON THE UP

NEWS


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CONSUMPTION VS

EXPENDITURE

THE FORUM

Catering News ME empanelled a group of expert chefs to discuss

managing food wastage efficiently and costs in comparison to consumption


This month Catering News ME in association with Merchant Star International, gathered seven expert chefs at Atlantis The Palm, Dubai in Yuan restaurant to discuss food wastage, con-sumption and expenditure, plus the challenges faced within the F&B industry.

In terms of revenue, how much does a brunch generate for the hotel? Should you not cater to a brunch, how much revenue do other concepts within the hotel generate?

Miceli: As an outlet we don’t really provide much of a EUXQFK�FRQFHSW��DOWKRXJK�IRU�WKH�SDVW��WR��PRQWKV�ZH�KDYH�tried to activate a brunch, but it is slightly tricky, in terms of audience we don’t cater for a brunch. This is because we cater to the people who are dining for business and family lunches.

Personally, in my outlet we like to present everything the Italian way with the Italian touch and so we don’t like to call it brunch as such, we prefer to create something that makes families get together and produce a sharing concept.

Triemer: Most stand-alone restaurants do participate in a brunch and obviously in Dubai there is a huge choice and market for this type of serving. It is like a one-stop shop and everything is included in one price, we clearly tried with the 6DŲURQ�EUXQFK�ZKHUH�WKHUH�LV�ORWV�RI�IRRG�DQG�EHYHUDJH��ZH�RŲHU�LW�DOO��DQG�DV�D�UHVXOW�LW�KDV�EHHQ�H[WUHPHO\�VXFFHVVIXO��

Do you think the concept of putting on a brunch is solely to bring in revenue as opposed to the sheer food element?

Perrin: $W�WKH�HQG�RI�WKH�GD\��LW�LV�>6DŲURQ@�D�)ULGD\�FRQFHSW�for residents where you go out for brunch whether it’s at Saf-fron Atlantis in a big group or at Yuan where the style is more family-orientated, so depending on the audience for example WKH�IDPLO\�EUXQFK�ZLOO�EH�WKHUH�WR�HQMR\�WKH�DWPRVSKHUH�DQG�good food.

Triemer: <RX�JHW�WR�WU\�ORWV�RI�GLŲHUHQW�SRUWLRQV�RI�GLŲHUHQW�foods like Alessandro said, if it is all about family then you need to stay true to your concept.

Falcone: Of course we don’t try and display a brunch as merely revenue, but it is clearly a big part of the revenue mar-ket. With a brunch, comes big exposure, which will subse-TXHQWO\�JHQHUDWH�D�ORW�RI�UHYHQXH�GXH�WR�WKH�YROXPH�RI�JXHVWV��you can anticipate that between six -hundred people could turn up throughout the day.

Saxena: It depends on the hotel, we started our brunch in ��DQG�LW�LV�VWLOO�UXQQLQJ�VWURQJ��ZH�DUH�DOVR�YHU\�SRSXODU�with the families. When you are on holiday with the family it is great to bring them along to see all of the choices that you PLJKW�QRW�JHW�LQ�MXVW�RQH�UHVWDXUDQW��

SASCHA TRIEMER, VICE PRESIDENT, CULINARY, ATLANTIS THE PALM DUBAI

ANDREA FALCONE, ITALIAN CHEF, ROBERTO’S

IN ASSOCIATION WITH

THE FORUM

THE FORUM


Tapping into the family travel market, is this something that F&B outlets should be paying more attention to?

Williams: ,I� ZH� DUH� WDONLQJ� DERXW� SURÀW� DQG� UHYHQXH� WKHQ�REYLRXVO\�RXU�FRVWV�DUH�TXLWH�KLJK�DOUHDG\��VR�LW�LV�PRUH�RI�D�PDUNHWLQJ�WRRO�IRU�XV��ZH�VHH�XS�WR��SHRSOH�FRPH�LQ�RQ�D�)ULGD\�DW�WKH�:HVWLQ�DQG�WKDW·V��SHRSOH�WKDW�JR�DZD\�talking about it.

In terms of forward planning, how do you prepare for the DQWLFLSDWHG�QXPEHU�RI�JXHVWV�DQG�LV�WKLV�ÀJXUH�XVXDOO\�disproportionate in terms of wastage?

Williams: We know that we are going to do high numbers IURP�2FWREHU�WKURXJK�WR�$SULO��LW�LV�ZKHQ�\RX�JHW�WR�WKH�TXLHW�PRQWKV�WKDW�LW�EHFRPHV�TXLWH�GLűFXOW�WR�MXGJH�DQG�ZH�JHW�D�lot of no-shows. People tend to book a lot of brunches and wake up in the morning and decide on one and cancel the rest at the last minute and we always know that we are going to JHW�DURXQG��RI�QR�VKRZV��

Triemer: You have to have a certain amount of food to cover yourself, and you may end up with excess, but as a chef you can’t DŲRUG�WR�QRW�SUHSDUH�\RXUVHOI�IRU�ZKDW�LV�WR�FRPH��7KDW�FRXOG�be catastrophic. We plan our live stations around the booking schedules, depending on how many bookings we have and what the crowd looks like depends on the live station set-up.

GILLES PERRIN, EXECUTIVE CHEF,

ATLANTIS THE PALM DUBAI

SAURABH SAXENA, EXECUTIVE CHEF, COURTYARD BY MARRIOT,

WORLD TRADE CENTRE ABU DHABI

THE FORUM

Miceli: We also know that we can base this around certain months as well, so we know what to prepare for. It can’t be last minute, you have to plan.

In terms of forward planning, do you base this on last \HDU·V�UHYHQXH�DQG�DUH�\RXU�ÀJXUHV�XVXDOO\�DFFXUDWH"�

Williams:�$V�SDUW�RI�RXU�MRE�ZH�KDYH�D�UHVSRQVLELOLW\�WR�FKHFN�WKH�QHZV��ZH�FKHFN�WKH�ÀQDQFLDO�SRVLWLRQLQJ�RI�WKH�FRXQWU\��not so much on the stock market but we need to see how other countries’ currencies are doing and base our strategies around that.

What are the challenges faced within your F&B outlets, and how can these challenges be overcome?

Williams: Finding skilled labourers can often prove to be ex-WUHPHO\�FKDOOHQJLQJ��,·YH�UHYLHZHG�RYHU��&9·V�DQG�RQO\�short-listed 50, it’s really tough.

Triemer: The problem is that the new hotels and F&B outlets WKDW�DUH�RSHQLQJ�DUH�RŲHULQJ�KLJKHU�VDODULHV�VR�ZK\�ZRXOGQ·W�VWDŲ�PRYH�RYHU�WR�WKDW��

Williams: They will move for a higher salary, even for AED ��PRUH�DQG�\RX�FDQ·W�UHDOO\�VWRS�WKHP��


Perrin: You have to have a succession plan, we try to set up a SODQ�IRU�RXU�VWDŲ�VR�ZKHQ�WKH\�FRPH�WR�\RX�DQG�VD\�WKH\�ZDQW�to resign, you have to understand why they want to resign and then work from that and hopefully retain some of your VWDŲ��7KH�JUDVV�LVQ·W�DOZD\V�JUHHQHU�RQ�WKH�RWKHU�VLGH��

Williams: Sourcing products can be a problem; if something PLVVHV�WKH�SODQH�\RX�MXVW�GRQ·W�JHW�LW��)URP�DQ�LPSRUWLQJ�DV-pect this has always been a problem that we face. You always have to have a back-up plan.

How do you ensure that your outlet remains competitive?

De Silva: We give out freebies, freebies that are involved in the packages because we don’t want to lose out on our busi-nesses.

Williams: The guests are extremely smart and so they will go RXW�DQG�JHW��TXRWDWLRQV�IRU�SDFNDJHV�DQG�WKHQ�FRPH�WR�\RX�and say to you ‘I’m getting it from this hotel for this much, why can’t you do the same?’ As a result of this, you really end up dropping your margins to retain business.

De Silva: For instance my hotel is one of the oldest hotels in 'XEDL�DV�ZH�RSHQHG�LQ��:H�DUH�'RZQWRZQ�'XEDL��VR�WR�gain business from the other side which are real big competi-tion we have to work extra hard. We do send our chefs out to bring in the clientele.

Triemer: To retain your clientele isn’t always easy, but in maintaining the service and looking after your guests you will bring them back. You obviously need good service, good PDQDJHPHQW�DQG�VWDŲ�WUDLQLQJ�WR�HQVXUH�WKDW�WKH�JXHVWV�IHHO�part of it.

Miceli: As we said before, everybody is a competitor. What-ever the cuisine is, Thai, Chinese, Arabic everybody will do the same thing when talking about packages, so you have to VRPHKRZ�GR�VRPHWKLQJ�GLŲHUHQW�� )RU� LQVWDQFH�� ,�ZLOO�SHU-sonally go to the table and talk to the guests and take care of them, but this isn’t a chore for me, I love to meet the people eating our food.

What were the biggest trends seen in the kitchen during 2014, and what do you anticipate to see for the rest of this year?

Williams: Gluten free is a big trend at the minute, we used to KDYH�EHWZHHQ�RQH�WR�WKUHH�JOXWHQ�IUHH�UHTXHVWV�D�PRQWK�QRZ�we get between one to three a day. It’s become more of a food IDVKLRQ�WUHQG�DV�RSSRVHG�WR�DQ�DFWXDO�PHGLFDO�UHTXLUHPHQW��

Miceli: Because they think that they are having Gluten free pasta, they think it’s healthier, forgetting all of the other com-SRQHQWV�WKDW�HTXDWH�WR�D�IXOO�PHDO��

ALESSANDRO MICELI, HEAD CHEF, ROBERTO’S

JAY WILLIAMS, EXECUTIVE SOUS CHEF, THE WESTIN DUBAI

MINA SEYAHI BEACH RESORT & MARINA

THE FORUM

Triemer: These are the challenges we face, knowing the spe-FLDO�UHTXLUHPHQWV�RI�HDFK�LQGLYLGXDO�JXHVW��$OWKRXJK�JXHVWV�FDQ�DSSHDU�GHPDQGLQJ��ZH�PXVW�ÀQG�ZD\V�WR�LPSOHPHQW�RXU�VW\OH�RI� FRRNLQJ� WR� WKHLU� UHTXLUHPHQWV��0DQ\�RI� WKH� WUHQGV�FRQWLQXH�WKH�VDPH�DV�WKH\�ZHUH�DW�WKH�HQG�RI��HYHU\ERG\�ZDQWV�WKH�KHDOWK\�OLIHVW\OH�DQG�VR�VRXUFLQJ�VSHFLÀFV�FDQ�EH�challenging.

Miceli: Social media is also playing a big part in terms of food trends; people posting pictures of seeds, nuts and smoothies DUH�DOO�KDYLQJ�DQ� LQÁXHQFH�DV� WR�KRZ�ZH�PXVW�FRQIRUP�WR�trends.

Perrin: Also entertainment and food always goes together without a doubt so it has become even trendier to implement ERWK��HYHU\WKLQJ�QHHGV�WR�ÀW�WKH�SDFNDJH�MXVW�ULJKW��,Q�WHUPV�RI�VRXUFH�PDUNHWV��ZKHUH�GRHV�WKH�PDMRULW\�RI�\RXU�produce come from and do you think we will see an increase in local sourcing?

Williams: At the moment most of the products are coming out of Europe but we can see things changing. You can buy IURP�WKH�$EX�'KDEL�RUJDQLFV��ZKLFK�KDV�MXVW�SRSSHG�XS�DQG�has become really popular. Plus the products are probably around the same price as what we are paying for from Europe. 0LFHOL��:H�DUH�VWLOO�VRXUFLQJ�WKH�PDMRULW\�IURP�(XURSH��DQG�RI�FRXUVH�LW·V�WR�GR�ZLWK�VHDVRQDOLW\��LQ�(XURSH�WKH�TXDOLW\�LV�

good, sometimes ten times better than other places but it all depends on the time of year.

>7R�:LOOLDPV@�You mentioned Abu Dhabi organics, what do you receive from there?

Williams: :H�EDVLFDOO\�JHW�D�PL[WXUH�RI��NLORV�RI�YHJ-HWDEOHV�RQFH�D�ZHHN�DQG�LW�MXVW�GHSHQGV�RQ�ZKDW�LV�DYDLODEOH�DW�WKH�WLPH��ZH�MXVW�ZRUN�DURXQG�WKDW��:H�GR�RUJDQLFDOO\

DIYAN DE SILVA, EXECUTIVE SOUS CHEF, RADISSON BLU,

DUBAI DEIRA CREEK

"IF WE ARE TALKING ABOUT PROFIT AND REVENUE THEN OBVIOUSLY OUR COSTS ARE QUITE HIGH ALREADY, SO IT IS MORE OF A MARKETING TOOL FOR US, WE SEE UP TO

1000 PEOPLE COME IN ON A FRIDAY AT THE WESTIN AND THAT’S 1000 PEOPLE THAT GO

AWAY TALKING ABOUT IT"

IN ASSOCIATION WITH

THE FORUM

THE FORUM


SURGXFHG�IRRG�VHFWLRQV�RQ�WKH�EXŲHW�VR�ZH�GHVLJQ�WKH�PHQXV�around whatever we receive on a weekly basis. It brings out the creative side of cooking. We try and keep it as healthy as pos-sible, so we mostly steam or lightly fry. We use the same tech-QLTXHV�DV�ZH�GR�ZLWK�QRUPDO�SURGXFH�EXW�WKLV�LV�MXVW�RUJDQLF��

Miceli: As I mentioned before the weather here is much to do with the produce and what we receive. There are a lot of op-tions in the UAE market though.

$IWHU�D�EXŲHW�RU�EUXQFK�KDV�WDNHQ�SODFH��ZKDW�HŲHFWLYH�measures are taken to reduce wastage?

Williams:�$W�WKH�HQG�RI�EUXQFK�RU�EXŲHWV��DQ\WKLQJ�WKDW�LV�QRW�safe to be consumed gets thrown away. (YHU\WKLQJ�WKDW�LV�VDIH�ZH�DOORZ�WKH�VWDŲ�WR�KDYH�LW��WKHUH�LV�QR�point in throwing it away. If anything is safe to be consumed at WKH�HQG�WKHQ�ZH�JLYH�LW�WR�WKH�VWDŲ��

Saxena: Due to health regulations food that is on display has to EH�WKURZQ�DZD\�DIWHU�D�EUXQFK�RU�EXŲHW��

Triemer: You have to be careful due to liability reasons, so even though there is excess food you can’t always give it away, this is MXVW�LQ�FDVH�VRPHWKLQJ�KDSSHQV�WR�WKHP�DQG�ZH�DUH�WKHQ�OLEHO��

Everything will go in the bin that has been on display but there are measures to preserve this. It’s also the amount you put on display depends on the wastage.

De Silva:�<RX�DOVR�KDYH�WR�HGXFDWH�DQG�WUDLQ�\RXU�VWDŲ�RQ�IRRG�proportions to prevent an overload of excess waste.

It is also so important that the waiters and waitresses pay attention to what portions people are eating and what’s on display.

In terms of consumption, expenditure and wastage are live cooking stations feasible?

Williams: Live cooking is the best; you cook as you go, so it is less wastage.

When it’s a sharing concept you have to rely on the hostess to inform the guest the food is brought out fresh when it’s ready, so yes live cooking is good for us.

“MANY OF THE TRENDS CONTINUE THE SAME AS THEY WERE AT THE END OF 2014, EVERYBODY WANTS THE HEALTHY LIFE-STYLE AND SO SOURCING SPECIFICS CAN BE CHALLENGING”

THE FORUM


AND LOUNGETHE ADDRESS, DUBAI MARINA MEDITERRANEAN CUISINE

Introduced by the partners behind Ruth’s Chris Steak House, Hany Mwafy and Jimmy Larsen, And Lounge boasts an unconventional food and drinks menu.

Dubai based interior design company DPM collaborated WR�FUHDWH�WKH�TXLUN\��XUEDQ�FKLF�\HW�KRPHO\�GpFRU��7KH�SURMHFW�EHJDQ�LQ�0DUFK��DQG�RűFLDOO\�RSHQHG�LWV�GRRUV�-DQXDU\��$QG�/RXQJH�DLPV�WR�GLVSOD\�D�QHZ�W\SH�RI�)%�RŲHULQJ��

More reminiscent of a London or New York outlet, And lounge combines an intimate atmosphere with artistically FUDIWHG�EHYHUDJHV�DQG�D�0HGLWHUUDQHDQ�LQÁXHQFHG�PHQX��

CULINARY COUNTDOWN

With the region’s F&B market becoming increasingly competitive, Catering News ME takes a look at ten of the most recent restaurant openings and the calibre of anticipated launches yet to be seen in 2015

COYA FOUR SEASONS, JUMEIRAH BEACH 3(589,$1��6287+�$0(5,&$1�&8,6,1(�

+DYLQJ�RSHQHG�LWV�GRRUV�LQ�'HFHPEHU��ZLWK�D�PXOWL�GLPHQVLRQDO�DQG�XQLTXH�FRQFHSW��&R\D�'XEDL�KDV�FUHDWHG�D�fresh and varied fusion menu.

Bespoke furnishings, hand selected from crushed velvet-WH[WXUHG�FKDLUV�WR�3LVFR�%RWLMDV�KDQJLQJ�IURP�WKH�FHLOLQJ�Coya maintains an element of traditional Peru and colonial South America. Designed by Sagrada, it focuses heavily on the colours, tastes and gastronomic mentality of Peru, Coya has incorporated fresh ingredients with modern FXOLQDU\�WHFKQLTXHV��WUXH�WR�WKH�IHHO�RI�LWV�ORFDWLRQ�LQ�WKH�recently opened Four Seasons.

COUNTDOWN


CATCH FOUR SEASONSSEAFOOD CUISINE

Designed by the Creative Clinic, this new outlet has been brought over to Dubai by New York based EMM group, and LV�VHW�WR�RSHQ�LQ�0DUFK��

EMM Group partners, Mark BirnBaum and Eugene Remm along with executive chef, Hugh Huynh have triumphed in the New York outlet by creating the perfect balance between food and entertainment.

As a contemporary seafood restaurant they go from oys-ters to grilled octopus and also Salmon A la Plancha. EMM and executive chef aim to localise their New York menu.

THE SUM OF US BURJ AL SALAMBAKERY, CAFÉ, ROASTERY

7RP�$UQHO�DQG�6HUJLR�/RSH]�EULQJ�D�VSHFLDOLW\�FDIp�FRQFHSW�GXH�WR�RSHQ�0DUFK��DORQJ�ZLWK�KHDG�FKHIV�-HŲUH\�Cruz and Dave Sanderson. The Sum of Us makes every-WKLQJ�IURP�VFUDWFK�DQG�IRFXVHV�ODUJHO\�RQ�WKH�FDIp�FXOWXUH�FRQFHSW��$Q�DOO�GD\�FDVXDO�GLQLQJ�FDIp��LQVSLUHG�E\�0HOERXU-QLDQ�FDIp�FXOWXUH�DQG�ZLOO�VHUYH�EUHDNIDVW��OXQFK�DQG�GLQQHU��

The space will feature 230 seats and house a full size FRŲHH�URDVWHU\��WDNH�DZD\�EDU�DQG�VRXUGRXJK�EDNHU\��7KH�interiors were designed by H2R design, which created a raw, urban industrial feel.

GALITO’S DUBAI MARINA MALLSOUTH AFRICAN CUISINE

Food company Tablez and founders Louis Germishuys DQG�7DQH�%DLOH\�LQDXJXUDWHG�WKH�ÀUVW�WZR�*DOLWR·V�RXWOHWV�in the UAE.

Opening in Al Wahda Mall, Abu Dhabi last October Galito’s is set to launch in Dubai Marina Mall in Feb-UXDU\��SUHVHQWLQJ�D��6RXWK�$IULFDQ�FXLVLQH�ZKLFK�uses locally sourced fresh chicken, vegetables and other ingredients. (VWDEOLVKHG�LQ�6RXWK�$IULFD�LQ��WKH\�DUH�QRZ�KRVW�

WR�PRUH�WKDQ��RXWOHWV�ZLWK��EHLQJ�LQ�WKHLU�KRPH�country.

AL DHIYAFA GRAND KITCHENHABTOOR GRAND BEACH RESORT AND SPA, DUBAI INTERNATIONAL CUISINE

Launched in January, Al Dhiyafa Grand Kitchen, which VHDWV��LV�ORFDWHG�DW�WKH�ÀYH�VWDU�UHVRUW�RYHUORRNLQJ�the sea and Habtoor Gardens, with a perfect view of Dubai’s parachutists. 7KH�ÁRRU�WR�FHLOLQJ�ZLQGRZV�DQG�RSHQ�SODQ�PHDQV�

the sunlit outlet has a breezy and bustling environment. Interior design by WA International it caters to the work hard, play hard lifestyle of Dubai residents. ��%HVLGHV�WKH�GLQLQJ�RSWLRQ��LW�DOVR�RŲHUV�EUHDG�EDV-

kets, delivery service and night markets with head chef Paul Hage.

COUNTDOWN


CHEZ SUSHI $5$%,$1�5$1&+(6��*/2%$/�9,//$*(�JAPANESE SUSHI CUISINE

Chez Sushi is a fast casual Japanese restaurant established LQ��E\�5DHG�'DEERXV�DQG�+LED�&RVWD��$UJXDEO\��'XEDL·V�RQO\�UHVWDXUDQW�RŲHULQJ�FXVWRP�PDGH�

sushi, Chez Sushi currently has three outlets in Dubai including Jumeirah (Al Wasl Road), Dubai Marina and Business Bay.

The fourth outlet, in Arabian Ranches 2, is set to open in 0DUFK��+HDGLQJ�XS�WKH�NLWFKHQ�DUH�H[HFXWLYH�FKHIV��&KHI�-XDQLWR�DQG�&KHI�-RH\�RŲHULQJ�ZLWK�D�VSHFLDOLW\�RI�Mango Tango Maki.

ASIA DE CUBA CHINO-LATINO CUISINE LOCATION TO BE CONFIRMED

Regarded as one of North America’s most iconic restaurant brands, Asia de Cuba has been designed to blend a vibrant, upbeat atmosphere with an innovative menu featuring its signature modern Chino-Latino cuisine. Created by Cuban-born Asia de Cuba Executive Chef, Luis Pous, the menu is URRWHG�LQ�WKH�$VLDQ�LQÁXHQFH�RQ�&XEDQ�IRRG�DQG�FXOWXUH�IURP�+DYDQDV�&KLQDWRZQ��¶(O�%DUULR�&KLQR�GH�OD�+DEDQD·��one of the oldest and largest in Latin America. ,W�LV�E\�GUDZLQJ�RQ�WKLV�FURVV�FXOWXUDO�LQÁXHQFH�WKDW�$VLD�

de Cuba has created a style of food entirely of its own. The outlet is set to open its doors later this year.

MANZONI PULLMAN DUBAI JUMERIAH LAKE TOWERS MODERN ITALIAN CUISINE

0DQ]RQL�LV�ORFDWHG�RŲ�WKH�PDLQ�KRWHO�OREE\�DQG�WKH�YLHZV�WKURXJK�WKH�ÁRRU�WR�FHLOLQJ�ZLQGRZV�RŲHUV�JUHHQHU\�DQG�D�lake view.

The modern Italian cuisine focuses more on keeping authentic Italian favourites in a modern setting.

Headed up by executive chef Steven Aguis and due to open February 5th, signature dishes include, Carre G·DJQHOOR�DO�&DŲH��3XUHH�GL�=XFFD�DQG�&LSROOLQH�$UURVWR�DO�Balsamico Tradizionale.

JUNOON SHANGRI-LA HOTEL, DUBAI CONTEMPORARY INDIAN CUISINE

-XQRRQ�LV�D�FRQFHSW�WKDW�VKRZFDVHV�WKH�ÀQHVW�LQ�,QGLDQ�cuisine and the culinary arts.

The concept of Junoon originally came from New York and aims to consistently provide a dining experience that VDWLVÀHV�DOO�H[SHFWDWLRQV�RI�ÀQH�FXLVLQH�VHUYLFH��DPELHQFH�and atmosphere.

Headed up by head chef Steven Hubbell and opened in -DQXDU\��VHDWV��DQG�WKH�LQWHULRU�FUHDWHG�E\�GHVLJQHU�Tarik Currimbhoy.

COUNTDOWN


THE FOOD ECONOMYRapid economic expansion spearheaded by massive infrastructure in-vestments and an ideal geographic location has established the UAE as one of the world’s fastest growing food commodity trading hubs. Aaron Greenwood reports

COVER STORY IN ASSOCIATION WITH


Having started as a biennial event LQ��*XOIRRG�PRYHV�IRUZDUG�WR�celebrate its 20th anniversary this year as the world’s largest annual food and hospitality trade show. Staged at Dubai World Trade Centre (DWTC) from the �WK�RI�)HEUXDU\�WR�WKH��WK��*XOIRRG�continues to grow and excel, playing an integral and pivotal role connecting na-tions and suppliers within the hospital-ity industry and F&B sectors together. This year’s 20th anniversary show-down is set to be the largest edition in the show’s history, and it’s expected to DWWUDFW�PRUH�WKDQ��LQWHUQDWLRQDO�FRPSDQLHV�IURP�DFURVV��GLŲHUHQW�FRXQWULHV�WRWDOLQJ�PRUH�WKDQ��YLVLWRUV�IURP��QDWLRQV��

To accommodate the meteoric growth and the extensive number of SDUWLFLSDWLQJ�EUDQGV��*XOIRRG��ZLOO�VSDQ��Pñ�RI�H[KLELWLRQ�VSDFH��LQFOXGLQJ�D�SXUSRVH�EXLOW��Pñ��

temporary struc-ture, which is the largest-of its type regionally. Commenting on WKH�VLJQLÀFDQFH�RI�the event, Mark Napier, director of Gulfood, says, ´*XOIRRG��facilitates substan-tial global transac-WLRQV�IRU�IRRGVWXŲ�commodities such as meat, cereals, JUDLQV��ULFH��FRŲHH�and tea. Driven by a fast-growing population, bur-geoning hospital-ity and tourism markets and its prominent posi-tion as a re-export hub, the UAE’s demand for food staples is increas-ing at a rate of 30% every year, according to the

Ministry of Economy. With imports DFFRXQWLQJ�IRU�EHWZHHQ��RI�GCC food consumption, Dubai is best placed to cater for increasing demand in regional food trading.”1DSLHU�DGGV��´*XOIRRG�LV�DOVR�D�PDMRU�

contributor to Dubai’s growing reputa-tion as a global events destination and a key pillar of Dubai’s 2020 tourism vision, which aims to double the emir-DWH·V�DQQXDO�YLVLWRUV�QXPEHUV�IURP��PLOOLRQ�LQ��WR��PLOOLRQ�LQ��µ

The UAE’s burgeoning reputation as the Middle East’s most important food commodity market can be largely attributed to the emergence of Dubai as one of the region’s economic pow-erhouses.7KH�HPLUDWH·V�HFRQRPLF�GLYHUVLÀFD-

tion strategy has seen it invest huge sums in sectors ranging from tourism and aviation to trade and logistics. No other city in the region has embarked

on such a massive infrastructure-spending spree.

Its ideal geographic location at the centre of the East-West axis has also helped it establish itself as a crucial trading hub for the world’s emerging markets.

As a result, food commodities trade has boomed in Dubai. According to JRYHUQPHQW�GDWD��XS�WR��RI�DOO�imported products are re-exported to GCC countries, CIS states, the Indian sub-continent and Eastern Africa.,Q�WKH�ÀUVW�TXDUWHU�RI��'XEDL·V�

food commodities trade was worth $('��ELOOLRQ��ELOOLRQ��²�D��LQFUHDVH�RQ�WKH�FRUUHVSRQGLQJ�SHULRG�LQ��

Statistics compiled by Dubai Multi Commodities Centre (DMCC) show WKDW�FRŲHH��FRFRD��VXJDU�DQG�WHD�WR-JHWKHU�DFFRXQWHG�IRU��RI�IRRGVWXŲ�FRPPRGLWLHV�WUDGH�LQ��WKH�ODWHVW�

GLOBAL HA

GULFOOD 2015 ANNIVERSARY SHOW

HIGHLIGHTS

TAKING PLACE BETWEEN 8-12TH FEBRUARY 2015

AT THE DUBAI WORLD TRADE CENTRE (DWTC)

ANTICIPATED 85,000 VISITORS FROM OVER 170 COUNTRIES

81,622 TRADE VISITORS FROM 170 COUNTRIES IN 2014

6TH EDITION OF GULFOOD AWARDS

1,300 COMPETING CHEFS AT THE EMIRATES GUILD SALON CULINAIRE

WORLD FOOD SECURITY SUMMIT - 9TH FEBRUARY

HALAL INVESTMENT CONFERENCE - 10TH FEBRUARY

FOOD FRANCHISING CONFERENCE - 11TH FEBRUARY

COVER STORYIN ASSOCIATION WITH


year for which comprehensive data is available), or $2.3 billion, followed by wheat, corn/maize, barley, oats and ULFH��ZKLFK�WRJHWKHU�ZHUH�ZRUWK��billion.

Of the former category, known in the trade as ‘softs’, sugar accounted for ��RI�WKH�WRWDO��ZKLOH�WHD�DFFRXQWHG�for 29 percent of all goods traded.:KLOH�D�VLJQLÀFDQW�SHUFHQWDJH�RI�

softs imports were consumed by the ORFDO�PDUNHW��WKH�YDVW�PDMRULW\�RI�JUDLQV�were re-exported to neighbouring countries in the GCC and the wider Middle East region. Rice, unsurpris-ingly, accounted for the bulk of these exports. In fact, Dubai ranks as the world’s largest re-exporter of the commodity, acting as a transit hub for JURZHUV�LQ��FRXQWULHV�VXSSO\LQJ��markets worldwide.

Dubai also ranks as the world’s biggest re-exporter of tea. The DMCC, which plays a key role in supporting this trade, estimates it facilitated more WKDQ��PLOOLRQ�NLORV�RI�WHD�UH�H[SRUWV�LQ��$�'0&&�UHSUHVHQWDWLYH�ZDV�unavailable for comment at the time

of press.)While Dubai may provide the head-

line stats, the UAE is emerging as a globally important food commodities hub in its own right.

According to the World Trade Or-JDQLVDWLRQ��WKH�8$(�UDQNHG��WK�LQ�WKH�world in terms of agricultural product LPSRUWV�LQ��DFFRXQWLQJ�IRU��of all imports worldwide with a value RI��ELOOLRQ��7KLV�ÀJXUH�UHSUHVHQWHG��RI�DOO�LPSRUWV�GXULQJ�WKH�\HDU��It was the second biggest importer of agricultural goods in the region, behind Saudi Arabia, which imported IRRGVWXŲV�ZRUWK��ELOOLRQ�GXULQJ�WKH�SHULRG��DQG�MXVW�DKHDG�RI�7XUNH\��ZLWK��EQ�ZRUWK�RI�JRRGV�The UAE also ranked as the biggest exporter of agricultural goods in the *XOI�LQ��ZLWK�H[SRUWV�ZRUWK��billion, highlighting the importance of the country’s re-export market and its position as a commodities trading hub. In fact, the WTO report estimated agricultural re-exports from the UAE DFFRXQWHG�IRU��RI�WKH�HQWLUH�0LGGOH�(DVW�H[SRUW�PDUNHW�LQ��

With Gulf investment bank Alpen Capital predicting food consumption in WKH�*&&�WR�UHDFK��PLOOLRQ�PHWULF�WRQQHV�SHU�DQQXP�E\�WKH�HQG�RI��and per capita consumption set to rise IURP��NJ�LQ��WR�D�UHPDUN-DEOH��NJ�LQ��WKH�8$(�LV�ZHOO�placed to consolidate its position as the region’s main distribution hub for LPSRUWHG�IRRGVWXŲV��

The importance of the food com-modities trade to the UAE economy is DOVR�UHÁHFWHG�LQ�WKH�UHQHZHG�IRFXV�RQ�the sector at this year’s Gulfood Exhibi-tion in Dubai.

Event organiser Dubai World Trade Centre (DWTC) says this year’s event ZLOO�VSHFLÀFDOO\�IRFXV�RQ�NH\�FRPPRGL-ties, including meat, rice, grains, nuts, YHJHWDEOH�RLO��FRŲHH��PLON�DQG�WHD��DQG�the economic opportunities generated by trade in these staples.

“By providing a convenient and strategic meeting platform for traders and investors from around the world, Gulfood is perfectly positioned to facilitate food trade through Dubai and contribute to the growth and develop-

ment of the UAE’s increas-ingly diverse economy,” says Trixie Loh Mirmand, senior vice president, Exhibitions & Events Management, DWTC. “Focus-ing on providing traders and investors with real added value, >WKLV�\HDU·V�HGLWLRQ@�ZLOO�EH�PRUH�LQÁXHQWLDO�WKDQ�HYHU�ZLWK�business transactions expected to reach an all-time high.”

According to Gulfood director 0DUN�1DSLHU��PRUH�WKDQ��exhibitors will showcase “tens of thousands of brands across the entire industry chain”.

“It is impossible to put an ex-act number on the types of food at the show,” he says. “There is literally everything imaginable.”

1. INDIA

2. IRAN

3. EUROPEAN UNION

4. SWITZERLAND5.IRAQ

UAE TOP FIVE FOOD EXPORT MARKETS

COVER STORY

MEAT

3.9%FRUITS

3.7%VEGETABLES

3.4%MILK

3.1%CEREALS2.5%

OTHERS4%

GLOBAL HA GCC FOOD CONSUMPTION GROWTH FORECAST 2012-17 (CAGR)


DOMESTIC DEMAND RISESA relative lack of agricultural infrastruc-ture combined with rapid population growth and the rising popularity of Dubai and Abu Dhabi as international tourism destinations, has also driven food imports to record levels in the UAE.

According to a recent report pub-lished by Alpen Capital, the UAE spent DOPRVW��ELOOLRQ�RQ�IRRG�SURGXFWV�LQ��ZLWK�WKLV�ÀJXUH�SUHGLFWHG�WR�ULVH�DJDLQ�LQ��

In fact, Business Monitor Interna-tional expects food consumption in the 8$(�WR�JURZ�E\�DQ�DYHUDJH�RI��SHU�\HDU�IURP��WR��

While a percentage of this demand comes from the UAE’s growing popu-ODWLRQ��ZKLFK�LQFUHDVHG��WR�FORVH�LQ�RQ��PLOOLRQ�LQ��WKH�UHDO�GULYHU�is tourism.

Dubai’s stated ambition of attracting ��PLOOLRQ�YLVLWRUV�E\��²�WKH�\HDU�LW�ZLOO�KRVW�WKH�:RUOG�([SR�²�LV�WUDQV-forming the emirate’s economy and driving demand for new infrastructure, particularly in the industrial warehous-ing sector.

“Demand for warehousing space is exceptionally strong in Dubai, and has

been for the past couple of years,” says Faisal Durrani, Cluttons International Research and Business Development manager.

“A key factor has been the rapid expansion of the hospitality and leisure industries. Dubai’s target of hosting 20 million visitors by 2020 is really driving growth in the sector.”

Durrani says the emirate’s hotel LQYHQWRU\�ZLOO�UHTXLUH�VLJQLÀFDQW�H[-pansion to meet the 2020 goal.$W�SUHVHQW��'XEDL�KDV�DERXW��

hotel rooms that can accommodate DURXQG��PLOOLRQ�YLVLWRUV�D�\HDU�DW�DQ�occupancy rate of 90%. To meet the 20 million target they are going to need a lot more rooms as well as supporting infrastructure, from shopping malls to restaurants, which will ultimately generate huge demand for warehous-ing and cold storage space as well as food preparation sites.”

GLOBAL AIR CARGO HUBSA recent report from aviation peak body the International Air Transport Association (IATA) predicted the UAE would rise to become the third-biggest DLU�FDUJR�PDUNHW�JOREDOO\�E\��UDQN-

ing only behind the United States and &KLQD��DQG�VXUSDVVLQJ�WKH�PDMRU�JOREDO�trading hubs of Germany, Hong Kong, South Korea and Japan.

While Dubai International recently realised its ambition of becoming the world’s biggest international airport by passenger numbers, the fact it is also one of the most important and fastest growing cargo hubs is often overlooked.:KLOH��VWDWLVWLFV�DUH�\HW�WR�EH�

released, the airport reported record DLU�FDUJR�YROXPHV�RI��WRQQHV�LQ��XS��\HDU�RQ�\HDU��$W�present, Dubai ranks sixth worldwide LQ�WHUPV�RI�DLU�FDUJR�WUDűF��D�VWDWLVWLF�aided by the expansion of aviation infrastructure in the emirate and its geographic location within eight hours’ Á\LQJ�WLPH�RI�WZR�WKLUGV�RI�WKH�ZRUOG·V�population.0RUH�WKDQ��DLUOLQHV�SURYLGH�

passenger and cargo services to Dubai IURP��GHVWLQDWLRQV�DFURVV�VL[�FRQ-tinents.

Dubai’s reputation as the region’s top food commodities trading hub is being further enhanced by the gov-ernment’s investment in large-scale LQIUDVWUXFWXUH�SURMHFWV��PRVW�QRWDEO\�

COVER STORY


those located at the new Al Maktoum ,QWHUQDWLRQDO�$LUSRUW�²�'XEDL�:RUOG�Central (DWC) precinct.

Emirates Airline’s strategic decision to expand its air cargo operations is also playing a role. The carrier currently WUDQVSRUWV�IUHLJKW�WR�PRUH�WKDQ��GHVWLQDWLRQV�ZRUOGZLGH�YLD�LWV�ÁHHW�RI�225 passenger aircraft, in addition to 50 dedicated cargo services delivered E\�LWV�ÁHHW�RI��IUHLJKWHUV��ZKLFK�FRQVLVWV�RI��%RHLQJ��)V�DQG�WZR�%RHLQJ��(5)V�,Q��WKH�DLUOLQH·V�IUHLJKW�GLYLVLRQ�

WUDQVSRUWHG�PRUH�WKDQ��WRQQHV�of time- and temperature-sensitive goods in the belly hold of its passenger aircraft.

Emirates shifted its cargo operations to DWC in May last year. The airline’s new SkyCargo terminal is capable of KDQGOLQJ��WRQQHV�DQQXDOO\�²�ZLWK�SRWHQWLDO�H[SDQVLRQ�WR��0�WRQQHV�LI�UHTXLUHG�²�DQG�LV�RQH�RI�WKH�PRVW�advanced freight storage and handling logistics centres of its kind anywhere in the world.

The temperature-controlled facility features an advanced storage system and a perishable area designed to

KDQGOH�DERXW��WRQQHV�RI�FDUJR�per annum. It features three large areas HDFK�ZLWK�GLŲHUHQW�WHPSHUDWXUH�UDQJHV�IURP��&�WR��&�

Emirates utilises a range of advanced freight containers designed to protect SHULVKDEOH�FDUJR�VXFK�DV�IRRGVWXŲV�DW�sub-zero temperatures. It also employs a local freight handler to enable trans-shipment of perishable items between DWC and Dubai International.

“Our decision to move our freighter operations to DWC was a strategic move that enables us to better tap and support Dubai’s growth,” says Nabil Sultan, Emirates Divisional senior vice president, Cargo.

“We now have a dedicated facility for our freighters which allow us to grow RXU�ÁHHW�VL]H�DQG�PHHW�RXU�JURZWK�UHTXLUHPHQWV�µ,Q�WKH�ÀUVW�IRXU�PRQWKV�RI�RSHUDWLRQ�

DW�':&��D�ÁHHW�RI��WUXFNV�GHOLYHUHG�PRUH�WKDQ��WRQQHV�RI�YDULRXV�commodities including perishable items between the two airports, record-LQJ�PRUH�WKDQ��URXQG�WULSV�

“Obviously ground transhipment UHTXLUHV�WKH�KLJKHVW�GHJUHH�RI�FDUH�DQG�special handling, from when the com-

PRGLWLHV�DUH�RŰRDGHG��ULJKW�WKURXJK�to when they’re delivered and loaded,” says Sultan.

“An operation like this can only go to plan with nothing less than total cooperation from everyone involved. 7KURXJK�D�MRLQW�HŲRUW��ZH�KDYH�FUHDWHG�a strong link between the three main cargo points in Dubai with service TXDOLW\�UHPDLQLQJ�DW�D�KLJK�VWDQGDUG�µ$EX�'KDEL�DQG�LWV�ÁDJ�FDUULHU��(WLKDG�

Airways, is also playing a key role in the growth of the commodities market. :KLOH�(WLKDG·V�ÁHHW�H[SDQVLRQ�FRQ-tinues unabated, its hub, Abu Dhabi International Airport, is undergoing VLJQLÀFDQW�UHGHYHORSPHQW��ZLWK�LWV�QHZ�0LGÀHOG�7HUPLQDO�GXH�WR�RSHQ�LQ��and new freight and logistics facilities in the pipeline.

Cargo volumes at Abu Dhabi Inter-QDWLRQDO�URVH��SHUFHQW�\HDU�RQ�\HDU�LQ�WKH�VL[�PRQWKV�WR�-XQH��ZKLOH�Etihad Cargo, the freight division of Etihad Airways, carried around ��WRQQHV�RI�IUHLJKW�LQ��D��LQFUHDVH�RQ��,Q�1RYHPEHU�alone, Etihad carried more than 53,000 tonnes of freight, an all-time record for the airline.

A percentage of Etihad Cargo’s additional freight capacity has been committed to key African and Asian agricultural source markets, includ-LQJ�'MLERXWL��&KLWWDJRQJ��,QGLD��DQG�Guangzhou (China).,W�LV�DOVR�EHQHÀWWLQJ�IURP�WKH�IUHLJKW�

capacity of its partner airlines, includ-ing Air Seychelles, which carries cargo to and from Mumbai (India), Antanan-arivo (Madagascar) and Dar es Salaam (Tanzania).

Etihad Airways’ chief strategy and SODQQLQJ�RűFHU��.HYLQ�.QLJKW��VD\V�WKLV�approach has paid dividends for the airline.

“We have seen strong growth in cargo volumes over the last year, and particularly to and from Asia and Africa as we continue to leverage the strate-gic location of our hub in Abu Dhabi to provide a link between the mature markets and emerging economies around the world,” he says.

DUBAI HALAL MEAT IMPORTS: TOP SOURCE MARKETS

In 2012, Dubai imported 314,000 metric tonnes of halal 2. UN

ITED STATES 14%

3. AUSTRALIA 9%

1. BRAZIL 53% of total imports (166,000 metric tons)

4. PAK

ISTAN

5%

5. IND

IA 5%

6. ETHIOPIA 3%

COVER STORY


TRADE LOGISTICS HUBSDWC enhance the appeal of industrial areas close to airport hubs, says Arun Thomas George, senior surveyor at industry analyst and realtor, Knight Frank.

“Dubai is positioning itself as a premier global integrated logistics hub which has been enhanced by the bonded transport and logistics corridor from Jebel Ali Free Zone Authority (JAFZA) to DWC,” he explains.

“Access to markets across the Middle East, Indian subcontinent and Africa along with Dubai’s location, logistics infrastructure and ease-of-doing-busi-

ness makes it an ideal supply and regional re-distribution gateway.”

In its role as realtor, George says Knight Frank has seen rising demand for warehousing space in prime industrial locations from food and beverage companies as well as retailers.

“Dubai has traditionally been home to a large number of food and beverage companies and food distributors and retailers, supplying the emirate’s hospitality sector,” he explains, adding that Knight Frank has received a VLJQLÀFDQW�QXPEHU�RI�HQTXLULHV�IURP�organisations looking to establish regional supply hubs in the emirate.

“IKEA recently established a large facility at Dubai World Central (DWC), while BRF (Sadia) operates out of JAFZA. We are now also seeing smaller distributors of gourmet food products MRLQLQJ�WKH�IUD\�DQG�VHWWLQJ�XS�IDFLOLWLHV�in Dubai,” he adds.

Specialised warehouses, with cold storage and refrigeration facilities, have also seen a surge in demand, George says.

“With ongoing investment in cold chains (temperature-controlled supply chain facilities) and new players emerging in the cold chain business, ZH·YH�VHHQ�DQ�LQFUHDVH�LQ�HQTXLULHV�

Dubai's then Director of Information, Sheikh Hasher Al Maktoum, inaugurates

the second Gulfood in 1989

Dubai's then Director of Information, Sheikh Hasher Al Maktoum, visits the Salon Culinaire at Gulfood 1995 , the

ƂHVJ�UJQY�

Helal Saeed Al Marri, Director General of Dubai World Trade

Centre announcing the coming 13th Gulfood exhibition at the Dubai

World Trade Centre IN 2008

His Highness Shaikh Mohammad Bin Rashid Al Maktoum, Vice-President and Prime Minister of the UAE and

Ruler of Dubai, visited Gulfood 2010

Shaikh Hamdan Bin Rashid Al Maktoum, Deputy Ruler of Dubai and UAE Minister of Finance and +PFWUVT[��YKVJ�QVJGT�FKIPKVCTKGU�

touring the stalls after inaugurating Gulfood 2003 at the Dubai

International Exhibition Centre yesterday

The Emirates Salon Culinaire competition Gulfood 2003

1989 6JG�UGEQPF�)WNH�(QQF�YGNEQOGF�C�69% increase in trade visitors. By this point the UAE and further regions JCF�UJQYP�UVTQPI�RQVGPVKCN�KP�VJGKT�

rising food and hospitality trade

1993�)WNH�(QQF�DGICP�VQ�GZRCPF�YKVJ�C�

seminar on food hygiene, safety CPF�NGIKUNCVKQP�YKVJ�VJG�)%%�HQQF�OCTMGV�YQTVJ�75��DKNNKQP�RGT�

annum, 5,208 trade visitors enjoyed VJG�PGY�CFFKVKQPU

1995)WNH�(QQF�QHƂEKCNN[�TGDTCPFGF�VQ�DGEQOG�

)WNHQQF�CU�YG�MPQY�KV�VQFC[�CPF�RTQFWEGF�KVU�ƂTUV�GXG�NQIQ��6JG�GXGPV�GZVGPFGF�HTQO��FC[U��VQ��YKVJ�C��

increase in visitors

1999Reaching 9,000 trade visitors the seventh edition presented a 20% increase in total numbers of exhibitors smashing the 500

DCTTKGT�HQT�VJG�ƂTUV�VKOG

French pavilion at Gulfood '91

2001540 exhibitors from 43 different countries made up 21 national pavilions, making it a

PGY�TGEQTF�HQT�)WNHQQF

2005Gulfood celebrates its 10th anniversary CPF�NCUV�DKGPPKCN�GFKVKQP�QH�VJG�UJQY�JQUVU�

��PCVKQPCN�RCXKNKQPU�YKVJ�C��[GCT�QP�[GCT�ITQYVJ�YKVJ�C�TGEQTF��

trade visitors

2010The 15th anniversary brought the ƂTUV�NCWPEJ�QH�6JG�)WNHQQF�#YCTFU��

The industry evening generated YKFGURTGCF�RTCKUG�HTQO�NQECN��TGIKQP-

al and international food and hospitality sectors

COVER STORY


:KLOH�WKH�8$(�DQG�VSHFLÀFDOO\�'XEDL�KDV�IRUJHG�D�formidable reputation as the world’s biggest re-ex-SRUWHU�RI�ULFH�DQG�WHD��WUDGH�LQ�FRŲHH�LV�DOVR�ERRPLQJ�in the emirates.

The country’s premier geographic location linking WKH�FRŲHH�SURGXFLQJ�PDUNHWV�RI�$VLD��$IULFD�DQG�South America and consumer markets worldwide has TXLFNO\�HVWDEOLVKHG�LW�DV�RQH�RI�WKH�ZRUOG·V�ELJJHVW�re-export hubs for the commodity.

According to statistics provided by Dubai Customs and Dubai Multi Commodities Centre (DMCC), FRŲHH�H[SRUWV�IURP�WKH�HPLUDWH�URVH�IURP��PLO-OLRQ�LQ��WR��PLOOLRQ�LQ��HTXDWLQJ�WR�D�FRPSRXQG�DQQXDO�JURZWK�UDWH�RI��'XULQJ�WKH�VDPH�SHULRG��FRŲHH�LPSRUWV�URVH��

SHUFHQW�\HDU�RQ�\HDU��IURP��PLOOLRQ�LQ��WR��PLOOLRQ�LQ��

Domestic consumption has also grown dramati-FDOO\�LQ�WKH�SDVW�GHFDGH��7RWDO�FRŲHH�YROXPH�VDOHV�URVH��LQ�WKH�SHULRG�IURP��WR��D�UHVXOW�that lead industry analyst Euromonitor International to proclaim the UAE “the world’s fastest growing >FRŲHH@�PDUNHWµ�LQ�D�UHFHQW�UHSRUW�

The UAE is also capitalising on the booming GHPDQG�IRU�FRŲHH�DFURVV�WKH�0LGGOH�(DVW��5HFHQW�statistics published by the Arab-Brazilian Chamber RI�&RPPHUFH��$%&&��VKRZ�D��\HDU�RQ�\HDU�LQFUHDVH�LQ�FRŲHH�EDJ�VKLSPHQWV�IURP�%UD]LO�WR�WKH�0LGGOH�(DVW�LQ�WKH�ÀUVW�KDOI�RI��

Highlighting the importance of this growing sector, this year’s Gulfood exhibition will feature the Barista Bonanza, which made its debut at last year’s event. 6XSSRUWHG�E\�WKH�6SHFLDOLW\�&RŲHH�$VVRFLDWLRQ�RI�Europe (SCAE), the initiative will present a series of ��PLQXWH�HGXFDWLRQDO�VHPLQDUV�GHVLJQHG�IRU�FRŲHH�enthusiasts and professionals.

It will also include live demonstrations from world-FODVV�EDULVWDV�RQ�WKH�VKRZÁRRU�

COFFEE TRADE BOOMS

for small- and medium-sized storage units with cold storage and refrigera-tion. These are additional indications of an F&B supply hub being created in Dubai,” he adds.

Cluttons’ Durrani says Dubai Invest-ment Park (DIP) is also attracting huge demand for warehousing space from food processing, storage and distribu-tion companies.

“DIP’s reputation as an integrated industrial estate with convenient transport links and strong supporting infrastructure has made it very popular with prospective tenants,” he says.

“As a result, we have seen rents rise E\�DERXW�D�WKLUG�WKHUH�LQ�WKH�SDVW��months.”

Durrani says the situation has been H[DFHUEDWHG�E\�D�VLJQLÀFDQW�ODFN�RI�ZDUH-KRXVLQJ�VSDFH�LQ�WKH��VT�ft range, the availability of which is hotly FRQWHVWHG�E\�ORFDO�GLVWULEXWRUV��´,W�MXVW�doesn’t exist at the moment,” he says. “That’s where the demand is.”

As a result, he expects the industry’s focus to shift increasingly to develop-ments at Dubai World Central.

“DWC is fast becoming an increas-ingly important part of the industrial landscape in Dubai, and the authorities are doing a lot to position that part of Dubai as an integrated logistics hub, with Jebel Ali Port on one side, and the new airport on the other,” he explains.

“Dubai has long served as a trading gateway to the Middle East and Africa, DQG�ZLWK�XS�WR��SHUFHQW�RI�DOO�LPSRUWV�to the Gulf and the Middle East being routed through Jebel Ali, these new developments will further cement the emirate’s position as the region’s most important trading hub.”

Abu Dhabi’s new Khalifa Industrial Zone (KIZAD) is also hoping to capital-ise on the growing demand for logistics and warehousing space among food importers, processing companies and distributors.

Captain Mohamed Juma Al Shamisi, the CEO of Abu Dhabi Ports Company (ADPC), which manages the industrial zone, says the organisation is collabo-rating with nine key investors whose main areas of business include food packaging, food distribution and food & beverage logistics.

COVER STORY


“These investors are in the process of setting up their facilities at KIZAD and will considerably add to Abu Dhabi’s food industry and pick up on food processing,” he says.+LJK�SURÀOH�WHQDQWV�LQFOXGH�%UDVLO�

Foods (BRF), one of the largest food processing companies in the world, and National Food Products Company (NFPC), whose products include popu-lar brands such as Oasis and Lacnor.

“The food industry is one of the strongest industries in the UAE and has been growing continuously,” says Al Shamisi.

Another notable tenant is Gulf supermarket retailer Spinneys, which is set to open its new cold storage and regional distribution centre in KIZAD EHIRUH�WKH�HQG�RI�WKLV�TXDUWHU�7KH��VT�IW�IDFLOLW\��ZKLFK�ZLOO�

EH�HTXLSSHG�ZLWK�PXOWL�]RQH�FOLPDWH�control technology, will act as the chain’s main supply hub for the UAE and selected international markets.

“Being located in KIZAD will give us the opportunity to further grow our business by enabling us to get our products from international markets IDVWHU�DQG�PRUH�HűFLHQWO\�µ�VD\V�-DQQLH�Holtzhausen, CEO of Spinneys Dubai.

FUTURE DEVELOPMENTSClutton’s Durrani believes the UAE’s UHSXWDWLRQ�DV�WKH�UHJLRQ·V�²�DQG�RQH�RI�WKH�ZRUOG·V�²�PRVW�LPSRUWDQW�IRRG�commodity trading hubs, will be further enhanced by planned transport infrastructure developments, such as Etihad Rail.

The UAE rail network, which will be expanded to all GCC countries in the next decade, will create a vital cargo transportation corridor linking Abu Dhabi and Dubai with the region’s big-gest consumer markets.

“Etihad Rail will include dedicated rail hubs at DWC and KIZAD, which will further consolidate the impor-tance of both precincts as the region’s main commodities distribution centres,” he says.

“With DWC and KIZAD, the UAE government is creating what will be-come two of the world’s most impor-tant logistics hubs in the next decade. The UAE will be able to provide some-thing that very few other locations in WKH�ZRUOG�FDQ�RŲHU�µ

Despite this, Durrani says Dubai will continue to lead regional developments as the UAE’s main trading hub.

“Dubai has done a lot to get to where it is at the moment,” he says. “It would take a lot of investment from other cities in the region to catch up to where Dubai is at present.

“Given that there is no sign of the Dubai government easing the level of investment being poured into industri-al estates, for example, the gap will be sustained for the foreseeable future.”

DUBAI AIMS TO CORNER BOOMING HALAL FOOD MAKETDubai is aiming to tap into the trillion-dollar market for halal food-VWXŲV�ZLWK�WKH�RQJRLQJ�GHYHORSPHQW�and expansion of special halal process-ing and distribution precincts. The new zones, located in Jebel Ali Free Zone and Techno Park, are attracting “massive demand” from prospective clients, says Faisal Durrani, Cluttons International Research and Business Development manager.

“There’s huge interest, particu-larly in Techno Park,” he says. “The government is incentivising clustering behaviour, and the most promising by far is the Halal Foods cluster.”

A recent report published by the

Dubai Chamber of Commerce esti-mated that the halal food and beverage PDUNHW�DFFRXQWHG�IRU��RI�WKH�JOREDO�)%�PDUNHW�LQ��,W�HVWL-mates the halal food market will be ZRUWK��WULOOLRQ�LQ��JURZLQJ�DW�DQ�DQQXDO�UDWH�RI��,QGRQHVLD�remains the world’s biggest halal food PDUNHW�ZLWK�D�YDOXH�RI��ELOOLRQ�LQ��DFFRUGLQJ�WR�D�UHFHQW�7KRPVRQ�Reuters report. By comparison, the UAE halal food market was worth $20 billion in the same year.

In the case of the UAE, unpackaged PHDW�DFFRXQWHG�IRU�DOPRVW��RI�WKH�PDUNHW�LQ��ZLWK�SDFNDJHG�PHDW�ÀOOLQJ�WKH�JDS�

Food service, including hotels, restaurants and catering outlets, ac-counted for the bulk of supplies, with ��RI�WKH�XQFRRNHG�PHDW�PDUNHW��while retail sales accounted for the rest. “We see opportunities to enhance the halal food industry,” H.E. Abdul Rahman Saif Al Ghurair, chairman of Dubai Chamber, said in a statement. ´7KH�UHVHDUFK�ÀQGLQJ�RQ�WKH�KDODO�IRRG�sector is of considerable importance for the UAE food and beverage busi-ness, especially since halal food is a key pillar in the Dubai Capital of Islamic (FRQRP\�LQLWLDWLYH�ODXQFKHG�LQ��Based on the initiative, Dubai has the capability to create new avenues for growth in this sector, and become an international centre for the halal industry.”

DUBAI HALAL MEAT IMPORTS TOP SOURCE MARKETS,Q��'XEDL�LPSRUWHG��metric tonnes of halal meat.2QO\��SHUFHQW�RI�WKLV�ÀJXUH�ZDV�

re-exported to foreign markets with the remainder consumed domestically.

"BY PROVIDING A CONVENIENT AND STRATEGIC MEETING PLATFORM FOR TRADERS AND INVESTORS FROM AROUND THE WORLD, GULFOOD IS PERFECTLY POSITIONED TO FACILITATE FOOD TRADE THROUGH DUBAI AND CONTRIBUTE TO THE GROWTH AND DEVELOPMENT OF THE UAE’S

INCREASINGLY DIVERSE ECONOMY"MARK NAPIER,

DIRECTOR OF GULFOOD

COVER STORY


Rox Hoshizaki - The Future of Cleaning and Sanitising Without Chemicals

MGK Electromechanical Works LLCPO Box 113558, Dubai UAE

Email: [email protected] Dial: +971 4 3968264(Product Sales & Support)

www.mgk.ae

MGK ROX Training VideoPlease visit our stand

at Zabeel Hall ZH52


´7KH�ÀUVW�H[KLELWLRQ�ZDV�held in a very large tent. There weren’t too many companies at that time, some Europeans but what was important was that we were the only kitchen manufacturers that were representing the UAE.

It was a very important show to be put on the map, RQH�RI�WKH�ÀUVW�WLPHV�ZH�could showcase ourselves.” explains, Al Halabi. $V�WKH�ÀUVW�NLWFKHQ�

manufacturers in the UAE they are proud suppliers to /H�0HULGHQ��%XUM�$O�$UDE�and Emirates Palace Abu 'KDEL�WR�QDPH�MXVW�D�IHZ��

Gulfood has become a platform into the global market for many estab-lished companies throughout its 20 edi-tions, and Al Halabi reveals their contribution to the trade shows growth and why they stand out from the rest.

“We saw it was a promising show for the future of kitchen manufac-turing in the global market and so began inviting people to participate from countries in Europe. ��DQG��ZHUH�

great years for us and by ��ZH�KDG�WKH�ELJJHVW�exhibition in the kitchen

manufacturing market.7KLV�JDYH�RŲ�JRRG�LPSUHV-sions and encouraged more and more people to get on board.”

Products on display by Al +DODEL�DW�WKH��ÀUVW�edition show ranged from a Shawarma machine, a lamb oven, an up-right chiller and preparation table and sink. Al Halabi insists that "the manufacturing of new products has come a long way since then and our new range of products will be unveiled at the 20th edition of Gulfood.”

Gulfood has gone from being a local trade show to a world-wide exhibition and within this has created a following of international suppliers. Bilal explains Gulfood is “the strongest food exhibition in the world” because of its recurring presence on an annual basis.

When talking about the future of Gulfood, Al +DODEL�FRQÀGHQWO\�H[SODLQV�“It’s a very strong show. A lot is happening in Dubai, it expands every year through trade and reputa-tion. I hope to see expan-sion turn into two shows a year instead of one. It could easily double in size by the year 2020."

AL HALABI

Kitchen manufacturing company, Al Halabi, have been exhibitors at Gul-food since the very first edition in 1987

As the largest Middle Eastern manufacturers of insulated SDQHOV�IRU�URRÀQJ�DQG�cladding, TSSC produce a vast range of building materials for the industry. Present at Gulfood since its 5th edition, TSSC insist that HYHQ�WKH��UHFHVVLRQ�couldn’t stop them exhibiting at the show.

“We have always been one of the leaders in our industry so it was important for us to always be at the show.

We were not about to pack up and leave because of small bump in the road.

We knew the market would recover in a few years especially with the calibre of leadership we have all been blessed with in the UAE.” Said Bahar.

By the time TSSC reached *XOIRRG�LQ��WKH�IRXQGHU�Bahar had been visiting trade shows around the world VLQFH�WKH�HDUO\��·V��

Originally only a three day trade show and predomi-nantly food orientated, when manufacturing created a pres-HQFH�766&�ZHUH�ÀUP�RQ�WKHLU�product selection, “We usually only exhibit new and

innovative products, we do not believe in show casing the standard kitchen HTXLSPHQW�UDQJH�EHFDXVH�that would be too easy.

For example, for Gulfood ��ZH�ZLOO�EH�VKRZFDVLQJ�our CUBOX Solar Powered Kiosk that can turn any place with some sunlight into a source of information and/or revenue for any type of EXVLQHVV��,W�LV�GHÀQLWHO\�something to check out on our stand.” said Bahar.

As Gulfood celebrates its 20th edition Mr Bahar sheds light on what he hopes for the future. “It has been growing year after year and WKLV�FDQ�EH�UHÁHFWHG�E\�WKH�number of visitors recorded year after year. Gulfood only used to run for three days, QRZ�WKH\�H[KLELW�IRU�ÀYH�going from every two years to now every year."

“Overall more and more suppliers are trying to showcase their products in this very important exhibi-tion for our industry; this is because everyone knows that the GCC market is booming when it comes to the HORECA industry.”

TSSC

TSSC produce a vast range of building materi-als for the industry. Present at Gulfood since its 5th edition, TSSC insist that even the 2008 recession couldn’t stop them exhib-iting at the show.

COVER STORY

EXHIBITORS STORY

RASHID BAHAR,BUSINESS DEVELOPMENT MANAGEMENT

BILAL AL HALABI, BUSINESS DEVELOPMENT MANAGER OF AL

“WE HAVE PARTICIPATED IN EVERY GULFOOD SINCE 1995; WE HAVE ALWAYS BEEN ONE OF THE

LEADERS IN OUR INDUSTRY SO IT WAS IMPORTANT


2015 GULFOOD STANDS TO LOOK OUT FOR

CHAUCER FOODS GROUP HALL: SHEIKH SAEED 3STAND: S3-A52 $�%ULWLVK�KHDGTXDUWHUHG�FRPSDQ\�RSHUDWLQJ�VLWHV�LQ�WKH�8$(�DQG�DURXQG�WKH�ZRUOG��&KDXFHU·V�UHODWLRQVKLSV�ZLWK�PDMRU�global food groups allows cross selling opportunities across the Group divisions to maximise sales potential. Chaucer is primarily an ingredient business focused on the B2B sector, but has a niche retail business that is demonstrating real growth potential. A spokesperson from Chaucer Foods reveals the importance of Gulfood, “along with Dubai’s clear position as a global central hub the Gulfood is year on year showing its importance to the food industry and the place to exhibit and the place to be. Chaucer Foods is proud to be part of Gulfood and we congratulate the organisers on their 20 years of exhibits.”

PROCHILE HALL: 3 STAND: F3-2,F3-30 The Export Promotion Bureau, ProChile, are an agency under the Foreign Ministry’s Directorate General for International Economic Relations, works to advance and consolidate the Chilean Trade Policy. Their aim is to highlight Chile as a world-class food and beverage supplier. “Pro Chile has the same expectation as last year, to continue expanding our contact network and promote our portfolio of products. Gulfood has always been a key event to the GLŲXVLRQ�RI�RXU�SURGXFWV�DQG�WKLV�WLPH�ZLOO�EH�QR�H[FHSWLRQ��:H�ZLOO�EH�GLVSOD\LQJ�GU\�IUXLW��IUHVK�IUXLW��QDWXUDO�MXLFHV�DQG�IUXLW�SXOS�SURGXFWV�RQ�RXU�H[KLELW��:H�KRSH�WKDW�WKH��GLŲHUHQW�&KLOHDQ�FRPSDQLHV�WKDW�DUH�FRPLQJ�WR�RXU�ERRWK�will bring with them new products and packaging,” said a spokesperson at ProChile.

TSSCHALL: ZA'ABEELSTAND: Z-A42 , : Z-B23 : Z-A34 Technical supplies and services Co L.L.C. (TSSC) was HVWDEOLVKHG�LQ��DV�D�WUDGLQJ�FRPSDQ\�IRU�UHIULJHUDWLRQ�SDUWV�DQG�DFFHVVRULHV��7KH�FRPSDQ\�ZDV�DFTXLUHG�E\�%DVLO�%DKDU�ZKR�GHYHORSHG�D�TXDOLW\�VHUYLFH�SURYLGHU�IRU�IRRGVHU-YLFH�DQG�FRPPHUFLDO�ODXQGU\�HTXLSPHQW�LQ�WKH�ORFDO�KRVSLWDO-LW\�DQG�FDWHULQJ�PDUNHW��766&�DLP�WR�SURYLGH�KLJK�TXDOLW\�solutions to customers while focussing on after-sales service, they claim this strategy works well to the building of their client list. Rashid Bahar, business development manager at TSSC explains his expectation for this year’s Gulfood, “you can expect the same new and innovative products we have been showcasing in Gulfood for the last 20 years. This year we will be exhibiting our CUBOX Solar Powered Kiosk that can turn any place with some sunlight into a source of information and revenue for any type of business.”

COVER STORY

CHAUCER FOODS GROUP SUPPLY A VARIETY OF GLOBAL FOOD BRANDS

PROCHILE SUPPLY A VARIETY OF FRESH AND DRY FRUITS TO THE INDUSTRY

TSSC'S CUBOX POPCAKE MACHINE


DEL MONTE HALL: CONCOURSE 2 STAND:CCM-21 'HO�0RQWH�)UHVK�3URGXFH�&RPSDQ\�LV�RQH�RI�WKH�ZRUOGV�OHDGLQJ�vertically integrated producers, marketers and distributors of high-TXDOLW\�IUHVK�DQG�IUHVK�FXW�IUXLW�DQG�YHJHWDEOHV��DV�ZHOO�DV�D�OHDGLQJ�SURGXFHU�DQG�GLVWULEXWRU�RI�SUHSDUHG�IUXLW�DQG�YHJHWDEOHV��MXLFHV��beverages, snacks, and desserts in Europe, the Middle East and Africa. Del Monte Fresh Produce Company markets its fresh products ZRUOGZLGH�XQGHU�WKH�'HO�0RQWH��EUDQG��D�V\PERO�RI�SURGXFW�TXDOLW\��IUHVKQHVV�DQG�UHOLDELOLW\�VLQFH��&HQWUDO�WR�WKLV�LV�WKH�FRPPLW-PHQW�WR�WKH�ORQJ�WHUP��SURÀWDEOH�JURZWK�RI�WKH�FDWHJRULHV�LQ�ZKLFK�Del Monte® operates. Since Del Monte’s successful establishment RI�LWV�UHJLRQDO�KHDGTXDUWHUV�IRU�WKH�0LGGOH�(DVW�DQG�1RUWK�$IULFD�LQ�WKH�8�$�(��LQ��LW�KDV�SUR�DFWLYHO\�VSUHDG�WKURXJKRXW�WKH�UHJLRQ�VWDUWLQJ�ZLWK�WKH�6DXGL�$UDELD�PDUNHW�LQ��LQ�5L\DGK�DQG�-HGGDK��2Q�its 9th participation at Gulfood, Del Monte® highlights the continuous business expansion with the launch of new product categories and line extensions; such as the Disney and Marvel branded kids nectars, XOWUD�IUHVK�VPRRWKLHV�DQG�JUHHQ�MXLFH��DPRQJ�RWKHUV�

MONINHALL: 1 STAND: E1-1 :LWK�PRUH�WKDQ��\HDUV�RI�H[SHULHQFH��021,1�DUH�ÀUPO\�HVWDEOLVKHG�LQ�WKH�JRXUPHW�ÁDYRXU�EXVLQHVV��:LWK�RYHU��ÁDYRXUV�DYDLODEOH�LQ�PRUH�WKDQ��FRXQWULHV��LQFOXGLQJ�D�ZLGH�range of premium syrups, gourmet sauces, frappe powders, fruit smoothies and cocktail mixes. 021,1�KDYH�UHOHDVHG�WUHQGV�IRU��DQG�EHOLHYH�WKDW�PLQLPDOLVP�DQG�SXULW\�SURSHOOHG�E\�KHDOWK�DQG�ZHOOQHVV��PRUH�QDWXUDO�ÁDYRXUV�and citrus blends. MONIN will be displaying their latest creations, including Walnut Brownie, Asian Lemongrass and Salted Caramel syrups and brand new product, Le Fruit de MONIN Lychee at this year’s Gulfood.

RATIONAL HALL: ZA'ABEEL STAND: Z-M32 RATIONAL is the worldwide market and technology leader in thermal preparation of food for commercial catering and haute FXLVLQH��ZLWK�D��ZRUOG�PDUNHW�VKDUH��,Q��5$7,21$/�LQYHQWHG�WKH�ÀUVW�FRPEL�VWHDPHU�ZKLFK�IXQGDPHQWDOO\�FKDQJHG�WKH�way large-scale and professional kitchens operate. A spokesperson from RATIONAL talks about exclusive new product: “The Gulfood is the perfect platform to get in contact with our customers and to show in a live cooking show the performance of the new SelfCook-ingCenter 5 Senses. “With the SelfCookingCenter 5 Senses, 5$7,21$/�KDV�VXFFHHGHG�LQ�PDNLQJ�HYHQ�PRUH�VLJQLÀFDQW�improvements in the interplay between the chef and his kitchen technology. RATIONAL developed a technology that supports chefs, works for them, understands them, knows what they need and always and consistently delivers the desired results according WR�WKHLU�VSHFLÀFDWLRQV�µ

MONIN SUPPLY A VARIETY OF SYRUPS AND SAUCES

DEL MONTE PROVIDE A VARIETY OF FRUIT, VEGETABLES AND BEVERAGES TO THE REGION

THE 5 SENSES RANGE

COVER STORY


EMIRATES SNACK FOODHALLS: SHEIKH SAEED 1, 3 STAND: S1-A22, S3-B14(VWDEOLVKHG�LQ��(PLUDWHV�6QDFN�)RRGV��(6)��D�SOD\HU�LQ�WKH�marketing and distribution of premium food products and ingredi-ents in the food service and retail markets in the UAE. ESF is the sole representative in the UAE of a multitude of top international food brands: managing the importing, storage, marketing, sales and distribution, with dedicated in-house resources.�´:KHQ�ZH�ÀUVW�VWDUWHG�LQ��WKH�FRUULGRUV�ZHUH�VSDFLRXV�DQG�stands were always available. Today, the waiting list for participating Gulfood is even longer than the exhibitors list! Every year they increase space by building new halls, adding temporary halls, the corridors are so packed nowadays- it is even hard to navigate as a visitor.” Explains a representative from ESF.

RAQTANHALL ZA'ABEEL STAND: Z-M526LQFH�LWV�LQFHSWLRQ�LQ��5DTWDQ�)RRG�6HUYLFH�&RPPHUFLDO�(TXLSWPHQWV�KDV�JURZQ�LQWR�D�OHDGLQJ�VXSSOLHU�RI�FRPPHUFLDO�NLWFKHQ�HTXLSPHQW�LQ�WKH�UHJLRQ��.HHSLQJ�XS�ZLWK�WKH�FRQVWDQWO\�HYROYLQJ�QDWXUH�RI�WKLV�EXVLQHVV��5DTWDQ�KDV�EHHQ�DEOH�WR�PHHW�WKH�increasing needs and demands of the food service industry clients, supply innovative solutions and reach new levels of growth each year. Along with supply, installation and service of world class NLWFKHQ�HTXLSPHQW��5DTWDQ·V�VWDWH�RI�WKH�DUW�VWDLQOHVV�VWHHO�IDFWRU\�DQG�LWV�FROG�URRPV�IDFLOLW\��5DTWDQ�LV�DOUHDG\�WKH�FRPSOHWH�IRRG�service solution provider throughout the region.

HYBU CIG CYMRU HALL: SHEIKH SAEED 3STAND: A42Meat Promotion Wales (HCC) is the industry-led organisation responsible for the development, promotion and marketing of Welsh red meat. HCC is active in many important markets worldwide, developing and strengthening business opportunities for Welsh red meat exporters. At this year’s exhibition Welsh Lamb PGI (Protected Geographical Indication) will be presented and representatives from our Welsh red meat exporters will be available to talk to you about LWV�TXDOLWLHV�

RAQTAN SUPPLIES COMMERCIAL KITCHEN EQUIPMENT TO THE REGION

EMIRATES SNACK FOOD DISTRIBUTE A VARIETY OF UNIQUE INTERNATIONAL BRANDS TO THE UAE

HCC SUPPLIES WELSH RED MEAT TO THE REGION

COVER STORY


Winner of the Meilleur Ouvrier de France award (Master of Culinary Arts), which is a renowned award rep-resenting outstanding craftsmanship, Xavier Thuret has become one of the most respected cheese experts within the industry.

Working with the Lactalis Group, Thuret recently embarked on a Euro-pean cheese tour in Dubai, dedicating workshops to professional chefs, F&B directors and culinary experts within the industry and will be showcasing some of Lactalis’ high-end specialty cheeses at WKH��*XOIRRG�WUDGH�VKRZ��LQFOXGLQJ�&RPWp��&DPHPEHUW��6DLQW�0DUFHOOLQ�DQG�Tomme de Savoie, to name a few.

Talk to us a little bit about your childhood. You are the son of two dairy farmers, how do you think this impacted your career choice?My parents were dairy farmers near Paris and they produced fresh milk and cheeses at the farm, they also supplied to a creamary. So, one summer I wanted to earn some extra pocket money and GHFLGHG�WR�MXPS�LQ�WKH�EDFN�RI�WKH�WUXFN�which was on the way to the cream-ery. It was there that I discovered the enchantment behind cheese. That single experience shaped my career. I saw the process of the cheese being transformed IURP�OLTXLG�PLON�WR�VROLG�FKHHVH��WDNLQJ�

shape and form, to then understand that it then further develops and matures LQWR�DQ�LQFUHGLEOH�SDQHO�RI�ÁDYRXUV��

You are the international cheese ambassador for Lactalis. How do you go about spreading the knowledge UHJDUGLQJ�WKH�VSHFLÀF�FKHHVH"��What is truly amazing tackling the world of cheeses, is that every day is a lesson and every day you discover something new. ,W�KDV�EHHQ��\HDUV�VLQFH�,�ÀUVW�EHJDQ�

ZRUNLQJ�LQ�P\�ÀHOG�EXW�IRU�VXUH�,�FDQ�still say that I am learning, call it the school of cheese if you will, but every-day my bank of knowledge is increased.

With Lactalis, we are always looking to surpass expectations when it comes to a product, so I am modestly transmit-ting and conveying my knowledge as I have the constant privilege of travelling, visiting the creameries, meeting the cheese makers and so I then catch onto their passion and transmit that across to the industry.

Having been able to spend time with these passionate farmers that produce amazing cheeses, I am relaying their hard work with Lactalis towards this so- called ‘cheese cause’.

How have you made your mark on the F&B industry with Lactalis?

Lactalis is really beautiful family busi-ness and is a company that is exception-ally people-orientated. I discovered the /DFWDOLV�*URXS�EDFN�LQ��ZH�ZHUH��HPSOR\HHV�DQG�QRZ�RXU�IDPLO\�KDV�JURZQ�LQWR�D�SRUWIROLR�RI��

Despite the number of employees, there is still a focus on individual growth and development, with a certain degree of independence, that means that we are trusted as long as we believe in what we are doing and as long as it respects the values of our company. We have the opportunity to express ourselves through the variety of cheeses we display.

What are the misconceptions regard-ing cheeses and how would you say one overcomes these objections? A big misconception is that people think cheese makes you fat and that it costs a lot of money.

Two things here, when you have a re-ally tasty cheese you do not need to buy D�ODUJH�DPRXQW�RI�LW��VPDOOHU�TXDQWLWLHV�DUH�PRUH�UHÀQHG��

Secondly, there are nutritional studies that support the consumption of cheese due to the high protein intake and FDOFLXP�EHQHÀWV��)RU�H[DPSOH��SHRSOH�believe that cheese is 50% fat, but based RQ�WKH�GU\�SURGXFW�QRW�WKH�ÀQLVKHG�product. This means that a Camembert

:?8E>@E>�G<I:<GK@FEJ�International cheese ambassador for the Lactalis Group, Xavier Thuret, tells Catering News ME why he tirelessly trails the globe educating suppliers about the world of cheese

F&B INTERVIEW


“PEOPLE BELIEVE THAT CHEESE IS 50% FAT, BUT BASED ON THE DRY PRODUCT NOT THE FINISHED PRODUCT. THIS MEANS THAT A CAMEMBERT LABELLED 48% FAT

ACTUALLY CONTAINS ONLY 22%”

ODEHOOHG��IDW�DFWXDOO\�FRQWDLQV�only 22%.

What three cheeses are most de-sired within the F&B outlets across Europe in comparison to the UAE? The most famous cheeses in Europe fall within the cooked pressed cheese category, translating into Emmental DQG�&RPWp��ZKLFK�DUH�SUHPLXP�SURG-ucts and AOP.

Next I would say are the soft cheeses, which includes Camembert, which is indeed a French pillar that is known ZRUOGZLGH��VR�ZH�FDQ�ÀQG�LW�HYHU\-where. Finally it is in blue cheese with WKH�5RTXHIRUW��ZKLFK�LV�D�UR\DO�SURGXFW�and comes as one of the oldest French cheeses and is recognised worldwide.

How does the cheese market com-pare in France to Dubai? French people are the highest cheese consumers in the world; on average we consume 25kg per year per person, so in Dubai there is a margin for growth. The drawback in Dubai is the heat,

HQMR\LQJ�D�FKHHVH�SODWWHU�RQ�D�WHUUDFH�is not really possible! In saying that, I have noticed that now there are advancements in technology and real expertise in the gastronomic world of Dubai. The best worldwide chefs pass through Dubai and so when you are recruiting and training your chefs what is amazing is that when it comes to cooking there is usually this exchange. 'XEDL�KDV�EHFRPH�WKH�MXQFWLRQ�RU�crossroad of the world.

You recently participated in a Euro-pean cheese tour with Lactalis, what is next in terms of future tours?We have to deepen the training, so the cheese tour was the start-up, a basic or mini-training session. We have to cre-ate ambassadors for our products who will deepen the knowledge.

Because it has become so much more evident that F&B outlets across the world are now integrating modern gastronomy, which people are also car-rying out at home and thus we need to continue this education to pass on our

passion for cheese to create an array of amazing cheeses within outlets across the UAE.

You will be participating at Gulfood with Lactalis. What cheeses will you be showcasing that will be available to the hospitality industry? French, Spanish and Italian cheeses will be showcased during Gulf Foods as it is the perfect exhibition to show the industry new tastes, new trends and a new way of experiencing cheese, which they can then convey to their guests.

For example, it is more than pos-sible to mix sweet and sour tones with MDP�RU�VSLFHV�ZLWK�WKH�FKHHVH�EHFDXVH�that it what cheese is all about, a burst RI�ÁDYRUV��

At Gulfood we will show how the cheese can be consumed as tapas, as an appetizer or even between meals, I am aiming to show potential suppliers that it is much more appetizing to of-fer cheese as an appetizer as opposed to nuts!

F&B INTERVIEW


658 STRANDS OF MOUTH BLOWN GLASS MAKE UP THE CHANDELIER, PRODUCED BY LASVIT ARABESQUE CARVED

TIMBER WALLS - CHUK PALU BY RAHIM WALIZADA INTERIOR FURNISHINGS BY MARWAN

DUBAI, YUNI BALI

KITCHENS STOVES, STEEL TOP SURFACES BY CHEFS FIRST

MOST COCOA IS SOURCED FROM LATIN AMERICA, AFRICA

AND ASIA

70% OF THE WORLD’S COCOA COMES FROM AFRICA

IVORY COAST AND GHANA ARE LEADING PRODUCERS

EACH COCOA POD CONTAINS 40-50 COCOA BEANS

In the heart of WAFI Dubai stands Qbara, showcasing intricate crafts-manship and interior marvel by Tokyo based designers, Studio Glitt. Noriyo-shi Muramatsu, renowned designer of Studio Glitt, is responsible for Qbara’s ÀYH�VSDFH�FRQFHSW��&RPSULVLQJ�RI�WKH�$OPD]�/RXQJH��4EDUD�0DMOLV��%DEHO�Room, restaurant and Qbara lounge, this hospitality outlet features eclectic designs.

COO of Jas Hospitality, Elmar Pichorner explains the reasons behind their interior choices:

“We worked with Studio Glitt be-FDXVH�ZH�VSHFLÀFDOO\�ZDQWHG�WR�KDYH�D�

designer that wasn’t culturally biased to the concept. We needed them to possess a lot of integrity and respect, so in order for Studio Glitt to get the right feel we showed them around all the regions.”Describing the formation of the group’s lifestyle destination as a multi-tiered process that began with conceptual development at the visual OHYHO��3LFKRUQHU�GHÀQHV��´:H�DUH�DX-thentic, but not traditional, we didn’t want to be traditional, in any form. :H�QHHGHG�WR�UHÁHFW�WKH�HOHPHQWV�and originally the whole idea came from a stack of carpets.”

ARABESQUE IDEALS How a magical vernacular of traditional Middle Eastern cultural elements combines contempo-rary Arabesque cuisine to fuse together Qbara, a modern take on a classic souk

“WE’VE GIVEN IT A CONTEMPORARY CON-TEXT AND REINTERPRETED THE

ARABESQUE IDEAL”

DÉCOR


Clarifying was how the initial production began, Pichorner expresses: “Interest-ing thing is, it fell into place on its own. When we looked at the space it was in the form of a Planet Hollywood outlet, so we opened up the ceiling and the idea to make VHSDUDWH�VHFWLRQV�MXVW�IHOO�LQWR�SODFH��,W�LV�a large core space, so the pockets of space MXVW�FDPH�WR�OLJKW�DQG�WKLV�ZD\�\RX�FDQ�JHW�more privacy for a more intimate feel."

The company Lasvit, renowned for custom made crystal and glass bespoke LQVWDOODWLRQV��FUHDWHG��VWUDQGV�RI�PRXWK�blown glass to form the distinctive chande-lier that acts as a centre piece for the whole outlet. $W�ÀUVW��WKH�FKDQGHOLHU�ZDV�GHVLJQHG�DV�

an architectural dome. This would have PHDQW�D�UHEXLOG�DQG�PDMRU�VXUJHU\�WR�WKH�building. We hired specialist manufac-turers and installers of very large glass LQVWDOODWLRQV��WKH\�FDPH�XS�ZLWK��LQGL-vidual glass blown lights. It’s so intricate LW�WDNHV�DERXW��GD\V�WR�FOHDQ�µ�H[SODLQV�Pichorner. $UDEHVTXH�FDUYHG�WLPEHU�ZDOOV�E\�&KXN�

Palu and interior furnishings by Marwan Dubai set the style and ambience Pichorn-er wanted to convey; but also to allow the eclectic interior to compliment the artisanal cuisine.

Heading up the kitchen is executive FKHI�&ROLQ�&ODTXH��VRXV�FKHI�)ORULDQ�%HFNHU�DQG��DGGLWLRQDO�NLWFKHQ�VWDŲ��“Our chefs were in the test kitchen for six PRQWKV�WXUQLQJ��FRQFHSW�GLVKHV�LQWR��KH�VD\V��:H�SURPLVH�QRWKLQJ�\RX�HDW�in Qbara has been cooked in that style anywhere else in the world."

DÉCOR


(VWDEOLVKHG�LQ��)UHVK�Express is now recognised as one of the leading distribu-tors in luxury food produce within the Gulf Region.

With a presence in seven countries and a portfolio of over 2,000 items coming IURP�DOPRVW��GHVWLQDWLRQV�around the world, Fresh Express recently opened its new warehouse in July ��ORFDWHG�LQ�'XEDL�Investment Park.

As proud suppliers for top hotels including the likes of the Jumeirah Group and Rotana, Fresh Express also GLVWULEXWHV�WR�ÀQH�GLQLQJ�restaurants, multinational retailers, well-known air-lines and royal palaces.

The company attributes its 29 years of success to their team of highly skilled and dedicated employees who incorporate profession-

alism and passion into this ever-evolving industry. *LUDU�9RX\RXNDV��JURXS�

vice president at Fresh Express LLC explains the inspiration behind the company’s progress, “Our father, Mr. Costas, was the ÀUVW�JHQHUDWLRQ�RI�)UHVK�Express. He founded the company on his background

of coming from a family of chefs and having a true pas-sion for food. He loved to go to the local food markets in the region, growing up, our fridge was always full of market fresh products.”

Costas then went on to open a Mediterranean res-WDXUDQW�LQ��LQ�.KDOLG\D��Abu Dhabi. This is when KLV�MRXUQH\�LQWR�WKH�VXSSO\�FKDLQ�EHJDQ��7KH�HDUO\��·V�VDZ�&RVWDV�H[SORUH�GLŲHU-ent worldly cuisines and from that made connections with hotel chefs and came up with a way to help them widen their menus through his access to products and ingredients. By the early 90’s the company had started expanding, and with both 9RX\RXNDV�DQG�KLV�EURWKHU�on-board the venture estab-lished itself as a complete family business.

“We started exploring international markets more so; driving around Europe and Australia, knocking on the supplier’s doors, tasting their products and touching WKHLU�VRLO�DQG�ÀVKLQJ�QHWV�µ�DGGV�9RX\RXNDV��

With multiple suppliers tackling the industry to gain a name for themselves, it

FRESH INITIATIVES Girar Vouyoukas, group vice president, Fresh Express LLC, gives an introduction as to how they turned a family grown passion into a successful fresh produce business

“WE STARTED EXPLORING INTERNATIONAL MARKETS MORE SO; DRIVING AROUND

EUROPE AND AUSTRALIA, KNOCKING ON THE SUPPLIER’S DOORS, TASTING THEIR PRODUCTS AND TOUCHING THEIR

SOIL AND FISHING NETS.”

CASE STUDY


appears Fresh Express have claimed a niche in their market, which they claim comes down to the handling of the product and the way in which it is delivered. 9RX\RXNDV�H[SODLQV�WKDW�LW�

is “the way we speak to our customers, the experience we have and our vast prod-uct knowledge. And above all, we are a true home-grown family business; this distinguishes us from other suppliers.”

Focusing on the products and services Fresh Express provides to the catering LQGXVWU\��9RX\RXNDV�LQVLVWV�they have “everything a gourmet kitchen would need as well as a wide range of products sold in supermar-kets and a beverage selec-tion for HORECA and retail clientele.”

Fresh Express tackles this niche with a new service WKDW�RŲHUV�WKH�SURGXFWLRQ�RI�catering solutions for hotels, restaurants and cafes. Solu-tions such as pre-made salad dressings, pre-marinated ÀVK�DQG�PHDWV��UHDG\�WR�KHDW�soups, stocks and sauces all reduces production time and increases the space needed

in a hectic kitchen environ-ment. “Our solutions are not RQO\�TXDOLW\�IRFXVHG��IUHVK�and delicious, they are also H[WUHPHO\�FRVW�HŲHFWLYH�µ�H[SUHVVHV�9RX\RXNDV�

The newly opened ware-house in Dubai Investment 3DUN�KROGV�D��VT�IW�XQLW�comprising of several desig-nated category areas in mind; with the latest technology in chilling, freezing, top of the UDQJH�PDFKLQHU\�IRU�ÀOOHWLQJ�ÀVK�DQG�VPRNLQJ�PDFKLQHV��

“We also have an indus-trial kitchen for our new production services, a cheese ageing room, tasting restau-rant and photography studio. ��HPSOR\HHV�ZRUN�DW�WKH�unit in various departments VXFK�DV�UHFHLYLQJ��TXDOLW\�control, food preparation, dispatch and customer ser-YLFH�µ�VD\V�9RX\RXNDV�

The warehouse also allows visiting chefs the chance to explore the products and gain ideas for future menus to gage an understanding of what’s in season and the RSSRUWXQLW\�WR�ÀQG�SURG-ucts that were considered unavailable in the UAE. )UHVK�([SUHVV�DOVR�RŲHUV�

a full sit-down lunch in

their in-house tasting room prepared by their on-sight expert chefs.

Fresh Express sources from all over the globe including New Zealand, Phil-ippines, Indonesia, Japan, Seychelles, Peru, Chile and in Europe.

Representatives includ-LQJ�9RX\RXNDV�SHUVRQDOO\�visit suppliers to source new products, making sure they DUH�FHUWLÀHG�WR�WRS�LQWHUQD-tional standards and hold a sustainable program and history.

Specialising in salmon SURGXFWV�ZKHWKHU�LW�EH�ÀOOHW�RU�VPRNHG��9RX\RXNDV�UH-YHDOV�WKDW�´VDOPRQ�ÁLHV�RXW�of the door on a daily basis, it is an extremely popular product."9RX\RXNDV�UHLWHUDWHV�WKDW�

in terms of expansion, Fresh Express aims to continue their achieved success by maintaining market domi-nation and a high level of expertise.

“We see huge potential in this division of Fresh Ex-press; by bringing expertise. to our clients we can help them with bar menu design, training and recipe design.”

THE FACTS INCREASED LOGISTIC FLEET

YEARLY BY 7-10 TRUCKS VEHI-CLES EQUIPPED WITH ADVANCED

FREEZING TECHNOLOGY

MORE THAN 4,000 SKUS (STOCK KEEPING UNITS) IN 2013

WAREHOUSE AWARDED 'A GRADE' FOOD SAFETY

STATUS BY THE DUBAI MUNICIPALITY

GIRAR VOUYOUKAS, GROUP VICE PRESIDENT, FRESH EXPRESS LLC

CASE STUDY

HOME GROWN PRODUCTS VS IMPORTATION

Without a doubt, the UAE is one of the biggest importers of food worldwide, and up until the 1970s all fresh produce was imported, mainly due to the climate and consumer perceptions. Only in the last few years have home grown products found their way onto the shelves of shops and on menus in restaurants. Perceptions on local produce are rapidly improving every year. More and more people are purchasing local organic and non-organic. However, fresh-ness is still the primary driver for consumers to purchase local produce.

Still a lot has to be done, and is being done, to improve the quality of local pro-duce. The government are working to en-VXUH� HFRQRPLF� GLYHUVLÀFDWLRQ� DQG� DJULFXO-tural sustainability through preserving vital natural resources, motivating farmers to adopt state-of-the-art technologies and pro-moting local produce through local markets and supermarkets like Lulu Hypermarket.

Buying locally grown produce is impor-tant as it supports the Gulf’s economy, how-ever if the growing methods are detrimental to the environment it is not worth it in the end. Despite living in a desert, there are sev-eral ways to support local agriculture. Major hypermarkets and small-scale retail outlets should be encouraged to stock up on local produce.

Generally local produce is similar in pric-ing than the imported vegetables, but con-sumer perceptions that local produce is infe-rior in quality and how it's grown still plays a big role on buyer decisions. A few food suppliers have specialised into local sup-plies and support the farmers by working together with them and distributing their products. Also many chefs are convinced on the quality of some of the local produce and have put it in their menus.7KH� VDPH� FRXQWV� IRU� ÀVK�� 'XULQJ� WKH�

FRROHU�PRQWKV�WKH�ORFDO�ÀVK�DUH�RI�H[FHOOHQW�TXDOLW\�DQG�FDQ�HDVLO\�FRPSHWH�ZLWK�WKH�ÀVK�imported from Europe or Australia. During the hotter months it becomes a challenge, DQG�WKH�TXDOLW\�VXŲHUV�GXH�WR�WKH�WHPSHUD-ture change in the water.

Meat however is still imported 95% of the time due to the climate and vegetation within the region.

Generally eating out in Dubai is quite ex-pensive; this is mainly due to the cost of im-ported products.

Having local produce on menus could GHÀQLWHO\� UHGXFH� WKH� FRVW� RI� UHVWDXUDQW�meals by a substantial amount. This said, at this time local produce cannot meet the de-mands of hotels and restaurants but I have hopes that will change in the future as de-velopment improves.

Food miles have gained prominence in measuring the impact on the environment. The longer the distance travelled between the farm and when the food is on plate, the wider the carbon footprint. However, it is also true that produce which travels longer distances may not necessarily be bad for the environment.

Two primary challenges remain:

1. Availability and demand UAE does not have a comparative advantage in agriculture. The desert climate presents many challenges to sustainable farming to meet local food demands. A potential solu-tion is the use of huge greenhouses that can be used to produce year supply for all the de-mands of hotels, restaurants, supermarkets and home consumption. Local farms are still in their nascent stage and their products are very much in high demand and often exceed their supply. Other than that UAE is still working on improving farming methods and technologies to overcome these challenges. 2. Consistency The quality of most products is really great when in season but deteriorates when com-ing closer to the hotter months. Or they may not look the best in terms of appearance which can be of importance for customers. For this reason here at Atlantis we use lo-cal produce in one restaurant to guarantee 100% quality and quantities required to de-liver best experience. With the importation of vegetables consistency is almost guaran-teed due to farming techniques and quick transportation logistics. At the same time being able to customize and source unique products throughout the world. This allows also keeping up with the demand even on last minute request.

Sascha Triemer, vice president, culinary, Atlantis The Palm Dubai discusses the mis-conceptions about locally sourced produce


VIEWPOINT


SUPPLIER

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introduce the Waterproof Digi-tal Thermometer from Cooper-Atkins; providers of professional temperature products to assist in serving safe food. The Water Proof Digital Thermometer designed with anti-microbial ad-ditive to avoid bacteria growth combines a stainless steel tip for D�TXLFN�UHVSRQVH��

French furniture designers, Fermob combine pragmatism, clean lines and comfort with ease. Fermob have released a new range of furniture at Desert River, the Dubai-based KLJK�HQG�WUDGLQJ�ÀUP�IRU�OLIHVW\OH�EUDQGV�and event rentals. Fermob have released The Luxembourg range, initially produced for the -DUGLQ�GX�/X[HPERXUJ�LQ�3DULV��0RGHOHG�to the style of classic French tables and chairs WKHVH�GHVLJQV�VWDQG�DV�DQ�RŲHULQJ�IRU�EHVSRNH�outlets. An expression of French culture in furniture

form, the distinctive lines and forms combine the lightness and resistance of aluminum with the comfort of curved seat slats. Simpler in VW\OH�LV�WKH��\HDU�ROG�%LVWUR�UDQJH�ZKLFK�RŲHUV�VLPSOH�DQG�VROLG��This type of folding slated metal furniture was originally developed in Paris at the end of the ��WK�FHQWXU\��Suitable for garden or restaurant terraces is the Costa range with its urban-contemporary style DQG�OLJKWQHVV�LQ�ZHLJKW�RŲHUV�D�XVHIXO�DGGLWLRQ�to any outdoor outlets in the UAE.

FERMOB LUXEMBOURG

FERMOB LUXEMBOURG FERMOB LUXEMBOURG ARM CHAIR IN GRASS GREEN

BISTRO CHAISE METAL IN TURQUOISE

MKN introduces FlexiCom-bi, an operational system that is individually adapted WR�WKH�SDUWLFXODU�UHTXLUH-ments of professional chefs. To be exhibited at this year’s Gulfood, the FlexiCombi is a simple use as a modern communication technology.

The combi cooking technol-ogy allows chefs to always be kept up to date. With LPPHGLDWH�HŲHFW��XVHUV�RI�the new combi-steamer can download their software updates directly to the MKN homepage.

UPDATE


M-ICLEANDISHWASHING HAS NEVER BEEN SO INTELLIGENT, COST-EFFECTIVE AND APPEAL-ING TO THE EYE AS MEIKO PRESENTS ITS NEW GENERATION OF DISHWASHERS

��Ǧ��ơ��ǡ��ƥ��-��ǡ��ǡ��

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Keeping a handle on things with LED illumination

One of the M-iClean's most striking features is its LED indicator handle with the distinctive M logo. Always cool to the touch and remarkably satisfying to use the illuminated handle provides a useful indication of the machine's status with a series of colours that are clearly visible from a distance. Blue means the machine is ready for operation, a pulsing green-lit handle means that the M-iClean is washing efficiently, and red indicates there is an important message on the display.

One touch

Directly above the LED handle is the ergonomic touch display. This user-friendly panel acts as the M-iClean's control centre. All the available functions appear as clearly identifiable icons, while the dynamic progress bar shows how much of the wash cycle has already been completed. One-touch operation makes it easy to select the required program.Instant understanding

Intuitive, simple operation is essential when you are running a business, especially in restaurants where different staff work in the kitchen at different times, this is why the M-iClean has introduced a bold new system of colour coding, any part of the M-iClean that is coloured blue or illuminated blue can be touched, operated or cleaned. The blue-lit touch display also achieves clarity through colour by only showing the precise functions that can be performed at the time.

Instant understanding

Intuitive, simple operation is essential when you are running a business, especially in restaurants where different staff work in the kitchen at different times, this is why the M-iClean has introduced a bold new system of colour coding, any part of the M-iClean that is coloured blue or illuminated blue can be touched, operated or cleaned. The blue-lit touch display also achieves clarity through colour by only showing the precise functions that can be performed at the time.

Technology

The M-iClean uses a specially designed, stainless steel combined wash and rinse arm which joins the machine's wash and rinse functions. The innovative wash arm, which is made from robust and durable material, eliminates the risk of arms obstructing eachother and makes the machine easier to clean.

Technology with a big green heart

Modern dishwashing technology is expected to make careful and responsible use of water and energy, but instead of pursuing the motto of less is better, MEIKO follows the principle of getting things cleaner by being smarter. After all, the main objective of dishwashing technology is to achieve hygiene and cleanliness, so you will always need a certain amount of clean water and energy.As well as achieving maximum cleanliness with minimal resources that also means building machines from durable materials in a sustainable design. That's why MEIKO has deliberately chosen to use more stainless steel – including for the dosing lines.

Green powerMany machines nowadays are still remarkably wasteful in stand-by mode, steadily eating up the kilowatt hours at an often alarming rate. In contrast, the M-iClean gradually switches its functions one-by-one onto stand-by, using a progressive scale of power-saving modes instead of just one standby status.

The M-iClean also features a modern heat recovery system in the form of M-iClean AirConcept, which avoids any contami-nation of the rinse water while also improving the indoor climate. The hot air is channelled through heat exchangers so that it can be re-used for heating purposes. This can reduce the consumption of valuable (and expensive) energy by up to 15% – and it even gets the dishware dry quicker!

M-iClean. The intelligent choice.With its intelligent sensor technology, the M-iClean keeps a close eye on key machine components such as the M-iClean filter and rinse arm. Its service-friendly design makes the machine easy to clean. For example, the wash pump is easily accessible from inside the machine, making it quick and easy to remove anything that shouldn't be there.

ADVERTORIAL


6JG�PGY�UVQPGYCTG�EQNNGEVKQP�HTQO�(TQPV�QH�the House consists of higher grade porcelain serving dishes, making these products more

user friendly and durable, attributes including a thin clean centre avoids the cutlery from UETCRKPI�CV�VJG�DQVVQO�QH�VJG�FKUJ��VJKU�PGY�TCPIG�EQOGU�YKVJ�CP�CGUVJGVKE��EJKE��ENGCP�

appearance.

[email protected]

The quaint M’minies collection, by Mauviel 1830 are petite cooking and serving utensils, HGCVWTKPI�JKIJ�RGTHQTOCPEG�EQRRGT�YJKEJ�

heats more evenly and much faster than other metals, essentially exercising superior cooking

control.

[email protected]

(NCVYCTG�D[�#46+5�7-�KU��UVCKPNGUU�UVGGN�YKVJ�CP�GNGICPV�[GV�UKORNG�UV[NG�VJCV�

complements any table setting.

[email protected]

�5GTXGYKUG�KU�VJG�GEQ�sUOCTV��GEQ�EJKE�CPF�eco-responsible serving option by Front of *QWUG��VJG�DCODQQYCTG�EQNNGEVKQP�KU�UWKVCDNG�

for all menus and is made from poplar and RKPG�YQQF��YJKEJ�CTG�DQVJ�JKIJN[�TGPGYCDNG�resources, biodegradable and compostable.

[email protected]

The Gourmet Olive Market sources the highest quality olives from the most trusted of avenues. The Gourmet Olive Market aims to GPUWTG�VJCV�VJG�QNKXGU�QH�VJG�YQTNF�CTG�CXCKNCDNG�

for the Middle East to enjoy.

[email protected]

6JG�+-10�2TCNKPG�OQFGN�D[�14+10�RTGUGTXGU�RTCNKPG�RTQFWEVU�GHHGEVKXGN[�CPF�GHƂEKGPVN[��+-10�EQODKPGU�CFXCPEGF�VGEJPQNQI[�YKVJ�C�

distinctive design.

URCTTQY�KPVGTPCVKQPCN�EQOKPHQ"URCTTQY�KPVGTPCVKQPCN�EQO

The Giga X3 is manufactured by Jura and distributed by Coffema International General 6TCFKPI�..%�YKVJKP�VJG�)%%�TGIKQP��6JG�NCVGUV�model can make approximately 100 cups of ƂPGN[�ITQWPF�EQHHGG�RGT�FC[�CPF�KU�QRGTCVGF�

via a touch sensory TFT pad making beverages such as cappuccino, latte

macchiato and espresso. This machine is ideal for mid-volume hotels.

[email protected]

The Vitamix XL is engineered to reduce RTGR�VKOG��KORTQXG�UVCHH�GHƂEKGPE[�CPF�GZRCPF�OGPW�ECRCDKNKVKGU�YKVJ�C�URGGF�EQPVTQN�CPF�

pulse function to achieve countless textures for culinary precision. It also has a 1.5-gallon container and blends up to 192 ounces at

once.

boncafeme.ae [email protected]

This grind-on-demand single espresso coffee OCEJKPG�EQOGU�YKVJ�C�HTGUJN[�ITQWPF�RQTVKQP�ITKPFKPI��HWPEVKQPCNKV[�YJKEJ�IQGU�FKTGEVN[�KPVQ�

VJG�RQTV�C�ƂNVGT��(GCVWTGU�KPENWFG�CP�electronically controlled timer, variable

RTQITCOOKPI��YKVJ�ITKPFKPI�VKOG�NGUU�VJCP��UGEQPFU�HQT�C�UKPING�GURTGUUQ�QH��I��

Additionally, the grinder starts automatically YJGP�KPUGTVKPI�VJG�RQTV�C�ƂNVGT��

boncafeme.ae [email protected]

The WEGA GreenLine is an innovative, high RGTHQTOCPEG�GHƂEKGPV�EQHHGG�OCEJKPG�YJKEJ�EQOGU�ƂVVGF�YKVJ�C�OWNVK�DQKNGT�CPF�UGNH�NGCTPKPI�UQHVYCTG�VGEJPQNQI[�YJKEJ�

guarantees increased thermal heat stability of VJG�EQHHGG�DTGYKPI�DQKNGTU��6JKU�HWPEVKQP�ECP�UCXG�WR�VQ��GPGTI[�WUCIG�YJKNUV�UVKNN�

QHHGTKPI�C�JKIJ�UVCPFCTF�ƂPKUJGF�RTQFWEV��6JG�WEGA GreenLine uses Lavazza beans and is

distributed across the Middle East by EuroCoffee LLC.

eurocoffee.ae [email protected]

The Appia II created by Nuova Simonelli is ideal for higher volume hotels, restaurants and cafés as it incorporates a soft infusion system YJKEJ�TGFWEGU�VJG�ETCEMKPI�CPF�EJCPPGNKPI�QH�

the coffee cake during extraction and is ergonomically designed to make the

operation of the machine smooth to minimize the physical stress of the barista.

[email protected]

ScanBox food transportation system ensures the safe transit of F&B products, the carriers are impact resistant due to their anodized

aluminum structure on the inside, and ƂDGTINCUU�TGKPHQTEGF�RNCUVKE�NCOKPCVG�QP�VJG�

outside

[email protected]

SERVEWISE )174/'6�1.+8'�/#4-'6 +-10

STONEWARE COLLECTION M’MINIES ARTIS

GIGA X3 VITAMIX - ADVANCED XL BLENDER

/#*.-10+)�-��

WEGA GREENLINE APPIA II SCANBOX

F&B PRODUCTS


Supporting Media Partner


Barry Callebaut internationally leads the manufacturing of cocoa products and chocolate across the world and the academy has made its mark as the ÀUVW�RI�LWV�NLQG�LQ�'XEDL��$Q�LQGXVWU\�that inspires extreme technical ability, &KRFRODWH�$FDGHP\�RŲHUV�SURIHVVLRQDOV�a training scheme acknowledged from RYHU��\HDUV�RI�DUWLVDQDO�H[SHULHQFH�LQ�the market.

Frederic Trombert, vice president of Gourmet EEMEA explains, “We are predominantly manufacturing chocolate and cocoa products, two very important things to the B2B restaurant, chef and catering industry. What’s important for

us is to educate our chefs in bean sourc-ing as well as how to use the chocolate in the kitchen.”

Trombert, who was appointed vice president and a member of the Barry &DOOHEDXW�0DQDJHPHQW�WHDP�LQ��stresses the importance of educating industry professionals in chocolate production.

“The stages of production are very technically heavy and needs a lot of investment. The key message here is that we are one of the main souring companies in cocoa beans, because in origin countries we have more than ��SHRSOH�VRXUFLQJ�WKHVH�EHDQV�µ

Heading up Dubai’s Chocolate Acad-emy, is renowned French professional, chef Philippe Marand. Bringing with him decades of industry knowledge, Marand has worked in hallmarks of Parisian cookery such as the Intercon-tinental Hotel, Dalloyau and the Ritz before serving as an international tech-nical advisor with Barry Callebaut since MRLQLQJ�LQ��

“Chefs and confectioners hardly ÀQG�DQ�RFFDVLRQ�RU�D�SODFH�ZKHUH�WKH\�can further develop their skills, learn from experienced expert teachers and exchange new ideas among each other.

Our new training centre for chocolate here in Dubai is such a place,” Callebaut explains.

With the artisan market internation-ally booming, the Chocolate Academy RŲHUV�OHYHOV�IRU�EHJLQQHUV�EXW�DOVR�D�platform of innovation for the more experienced. “Our main key point to get across is that the Chocolate Academy is an education. From the chef’s per-spective they need to know what the chocolate is about, it is a very techni-cal process and you need to learn the PDQXDO�WHFKQLTXHV�WKDW�DUH�XVHG�DW�WKH�Academy,” adds Trombert.

As part of this pioneering platform, Chocolate Academy, as co-inventors of Callebaut Mycryo Cocoa Butter, will instruct students on the advantages the substance has on the working methods of all food professionals.

Mycryo is pure cocoa butter in pow-GHU�IRUP�PDGH�IURP��YHJHWDEOH�fat used predominantly for frying meat, ÀVK��DQG�YHJHWDEOHV��0\FU\R�LV�WKH�cryogenisation of cocoa butter, freez-ing at very low temperatures and is an entirely a natural process which man-ages to resist high temperatures of up to 200 C.

Adapted to the art of chocolatiering,

AN ARTISINAL

EDUCATIONAs Barry Callebaut, Chocolate Academy opened its doors to offer the first of its kind in Dubai, Catering News ME takes a look at how the ambitious educational facility aims to make its mark on the artisan professionals within the industry

FOOD FOCUS


“THIS ALLOWS US TO CHOOSE THE BEST BEANS. ONCE TAILORED MADE WITH THE RIGHT BLENDING,

WE PRODUCE THE BEST CHOCOLATE WHICH YOU CAN THEN USE WHETHER IT BE IN A KITCHEN, PAS-

TRY OR BAKERY. THIS IS THE EXPERTISE WE WANT TO CONVEY"

7URPEHUW�GHVFULEHV�WKH�SURFHVV��´��real chocolate melts at mouth tempera-ture, so often a compound is needed, EXW�LW�LV�DERXW�NQRZLQJ�WKH�GLŲHUHQFH��Mycryo can be used in pastry, baking and chocolate confectionary to create the crisp snap on the creation.”7KH�DELOLW\�WR�GHFLSKHU�WKH�GHÀQLWLRQV�

RI�WDVWH�DUH�VLJQLÀFDQW�WR�WKH�LQWULFDF\�needed to succeed in this skill. “The important thing about this education is that the aspiring professionals under-stand chocolate.

From the cocoa sourcing knowing that great chocolate only comes from having great beans and detected the GLŲHUHQFHV�EHWZHHQ�IUXLW\�DQG�ZRRG\�tastes. Then taking that and making the preparations towards knowing whether it will sit well with pineapple, mint and

so on.” Trombert explains. For nine months of the year, the

Middle East experiences soaring tem-SHUDWXUHV��ZKLFK�EULQJV�IRUWK�GLŲHUHQW�food preservation methods. Chocolate $FDGHP\�KDV�H[FHOOHG�LQ�RŲHULQJ�WKHLU�expertise to other international coun-WULHV�EXW�GLŲHUHQW�PHDVXUHV�QHHG�WR�EH�taken to ensure a successful result in a warmer climate, Trombert expresses, $Q�LVVXH�LQ�WKH�8$(�LV�DLU�FRQ�96�KHDW��this is something we need to teach as well. It is often ingredient dependant ZKHWKHU�WKH�KHDW�ZLOO�KDYH�D�KXJH�HŲHFW�DQG�FKHIV�PXVW�DVVHVV�WKDW�VXEMHFW�WR�the conditions."

Additionally, Trombert points out “Middle Eastern food culture is far more Western than people realise, and it has a huge European feel.

COCOA BEAN FACT FILE

COCOA TREES CAN ONLY BE FOUND IN THE TROPICAL HEAT OF THE EQUATORIAL

FOREST

MOST COCOA IS SOURCED FROM LATIN AMERICA,

AFRICA AND ASIA

70% OF THE WORLD’S COCOA COMES FROM AFRICA

IVORY COAST AND GHANA ARE LEADING PRODUCERS

EACH COCOA POD CONTAINS 40-50 COCOA BEANS

FOOD FOCUS


Even Saudi Arabia has grown a taste for a more westernised approach to chocolate, so they get a local recipe and give it a western element. It’s working really well.”

Gourmet EEMEA have been exporting chocolate to the Middle (DVW�IRU�DOPRVW��\HDUV�EXW�WKHLU�main aim for launching a new outlet is to hone in on their availability

towards industry professionals, as Trombert elaborates, “Being closer to our chef’s is important to understand what their needs and issues are. It’s about being local, being present.

The Middle East and the Emirates are no longer an export market; it is a local market. We really needed WR�EULQJ�LQ�D�ÁDJVKLS�RXWOHW�WR�EULQJ�forth our educational ambition.”

FOOD FOCUS


CHOCOLATY IDEAS

Azelia 35%A combination of chocolate, milk and hazelnuts reveals an elegant subtle balance between chocolate and nut. With a warm, cozy brown colour, Azelia 35% can be used for chocolate bonbons, tablets or bars, ganache, des-serts, etc.

[email protected]

%,6.(/,$��The fresh, smooth milk chocolate soon gives way to warm notes of toasted biscuit and caramel, en-hanced by a touch of salt. This Grand Milk Chocolate takes us on an unforgettable MRXUQH\�WKURXJK�SOHDVXUH�and time.

[email protected]

TAMRAH RANGE The Tamrah range is made from handpicked pre-PLXP�GDWHV��VWXŲHG�ZLWK�golden roasted almonds and wrapped in premium FKRFRODWH��,WV�ZRUWK�QRWLQJTarmah received the *XOIRRG�$ZDUG�LQ��IRU�product innovation.

[email protected]

&+2&2$�ChoCo’a is a family-owned manufacturer and UHWDLOHU�RI�XQLTXH�FKRFRODWH�products and confec-tionery. Belgian in origin EXW�XQLTXHO\�&KR&R·D�LQ�execution, all products are made by expert interna-tional chefs.

[email protected]

FOOD FOCUS


COFFEE CORNER

How long have you been in the FRŲHH�LQGXVWU\",�KDYH�EHHQ�LQ�WKH�FRŲHH�LQGXVWU\�IRU�the past nine years. This month I will have been with Julius Meinl for two \HDUV�DQG�ÀYH�PRQWKV��

7HOO�XV�DERXW�QHZ�FRŲHH�WUHQGV��As baristas, we are always looking WRZDUGV�WKH�IXWXUH�UHJDUGLQJ�FRŲHH�production. Every year, something new happens in the industry. For instance, using coconut and almond PLON��PDNLQJ�FKLOOHG�FRŲHHV�DQG�XVLQJ�GLŲHUHQW�EOHQGV�IURP�GLŲHUHQW�FRXQ-tries that we don’t usually see are all new and upcoming trends. It is now PRUH�SRSXODU�WR�VHH�VLQJOH�FXS�FRŲHH�machines in hotel rooms.

+RZ�KDV�WKH�FRŲHH�LQGXVWU\�changed over the last 5 years? :LWKLQ�WKH�ODVW�IHZ�\HDUV��FRŲHH�KDV�PDGH�D�PDMRU�LPSDFW�RQ�VRFLDO��FRP-mercial and the political world as it has become the second largest trading commodity in the world after oil.3HRSOH�DOZD\V�ORRN�IRU�TXDOLW\�

SURGXFWV�WKDW�PDNH�D�PDMRU�LPSDFW�on taste, brand matters a lot as people recognise through brand. Similarly VXSSOLHUV�DOZD\V�ZDQW�WKH�EHVW�TXDOLW\�and taste.

Can you name some companies that you currently supply to?We currently supply to the Jumeirah *URXS��LQFOXGLQJ�WKH�%XUM�$O�$UDE�DQG�Jumeirah Beach Hotel. We also supply to the Hilton Group including the Waldorf Astoria and Double Tree, Papa Roti, Rotana Group and Dubai Marina.

Where do you source your beans?:LWK�PRUH�WKDQ��\HDUV�RI�H[-pertise, Julius Meinl has been able to perfect every single step of the YDOXH�FKDLQ��5HVXOWLQJ�LQ�FRŲHH�RI�XQGRXEWHG�SUHPLXP�TXDOLW\��:H�RQO\�RŲHU�WKH�EHVW�RI�WKH�EHVW��2XU�FRŲHHV�DUH�FDUHIXOO\�VHOHFWHG�LQ�WKH�ZRUOGV�ÀQHVW�UHJLRQV��SXUFKDVHG�GLUHFWO\�IURP�farmers through personal contact and processed in a gentle manner so that only the freshest and fullest aroma reaches your cup.

:KDW�QHZ�FRŲHH�LQQRYDWLRQV�GR�you hope to see in the future? 8QLTXH�FRŲHHV�WKDW�ZHUH�RQFH�EOHQGHG�together are now kept separate, which unlocks the opportunity to explore possibilities and potentials in those FRŲHHV�DW�HYHU\�VWHS�RI�WKH�SURFHVV��from seed to cup. That exploration and the product that results is ultimately ZKDW�WKLUG�ZDYH�FRŲHH�LV�DOO�DERXW�

&RŲHH�3ODQHW�&DSVXOHV�&UHDWLQJ�DQ�DXWKHQWLF�&RŲHH�

Planet experience in easy-to-use straight to cup capsule form, the new range of capsules uses next generation fully-recyclable plastic

capsules which are compatible with Nespresso® machines, and

are available alongside a consumer UDQJH�IHDWXULQJ�HLJKW�XQLTXH�WDVWH�SURÀOHV��ZKLFK�FDQ�EH�SXUFKDVHG�

in-store and online.

FRŲHHSODQHW�IV�FRP

San Marco 100 7KH�6DQ�0DUFR��KDV�D�GXDO�

temperature control system used as a thermosiphonic circulation system with a pre-infuser and

double heater exchange.

[email protected]

�GIF;L:KJ

D<<K�K?<�98I@JK8�

HL@EK<JJ<EK@8CCP�:F==<<�

Tabish Tareen, barista for Julius Meinl, discusses coffee quality, sourcing and unique blends


COFFEE CORNER

NEWS BITE : COFFEE PLANET

VA388 BLACK EAGLE &RŲHH�3ODQHW�UHSUHVHQW�VHYHUDO�OHDGLQJ�EUDQGV�RI�FRŲHH�DQG�PDFKLQHU\��GLVWULEXWLQJ�to outlets, franchises, cafes, restaurants and D�QXPEHU�RI�ÀYH�VWDU�KRWHOV�DQG�RűFHV�LQ�the UAE, GCC and South East Asia. Since ��WKH\�KDYH�SURYLGHG�FRŲHH�HTXLSPHQW�solutions to the gulf regions and continue to work with manufacturers including 9LFWRULD�$UGXLQR��ZKR�KDYH�UHFHQWO\�DGGHG�WR�LWV�SRUWIROLR�ZLWK�WKH�9$��%ODFN�(DJOH�espresso machine.

The distinctive combination of high value materials and both ‘T3’ and ‘gravimetric’ technologies are both prominent factors ZLWK�UHJDUGV�WR�TXDOLW\�FRQWURO��WKLV�HQVXUHV�thermal stability and ensures the correct DPRXQW�RI�FRŲHH�LV�GHOLYHUHG�WR�WKH�FXS�proportionately.

These combined technologies, mean the barista can produce a consistent espresso, personalised by enhancing the features and DURPDV�RI�WKH�GLŲHUHQW�FRŲHH�W\SHV��7KH�ZHOO�ÀQLVKHG�OLQHV�RI�9$��%ODFN�(DJOH�enhance the beauty of a machine and despite RŲHULQJ�WKH�KLJKHVW�OHYHO�RI�SHUIRUPDQFH��LW�manages to do this while saving energy and ensuring sustainability.�´)RU�PH�WKH�9$��LV�WKH�LGHDO�PDFKLQH�

WR�FRQWURO�WKH�ZHLJKW�RI�OLTXLG�LQ�WKH�FXS�to get the right consistency of espresso DQG�HQVXUH�PD[LPXP�ÁDYRXU�LQ�WKH�FXS�µ�([SODLQHG�-DPHV�+RŲPDQQ��:%&�&KDPSLRQ�DQG�SDUW�RI�9$��WHFKQLFDO�DQG�design team.2SHUDWLRQ�KDV�EHHQ�VLPSOLÀHG�ZLWK�MXVW�

three buttons (short, long and manual) above the group head. All the component materials are pure including copper, stain-less steel and aluminium to ensure absolute WHPSHUDWXUH�HűFLHQF\�DQG�PHFKDQLFDO�durability. “We wanted to move away from a masculine design and towards one with PRUH�FXUYHV�DQG�OLQHV�µ�6DLG�+RŲPDQQ�

San Marco Instant The instant version of the San Marco, comes with a micro-switch a continuous grinding IXQFWLRQ�HOHFWURQLF�GRVH�DGMXVW-ment and with a hopper capacity

RI��.*�

[email protected]

La Marzocoo Strada Designed for baristas, the Mar-zocco hosts mechanical paddle

technology allowing progressive control of water control and SUHVVXUH�ZLWK�GHGLFDWHG�FRŲHH�boilers for each brew-group.

[email protected]

�GIF;L:KJ

HL@EK<JJ<EK@8CCP�:F==<<�


PROFILING

Could you provide a description of your Company?

Quality Kitchen is a specialised commercial kitchen and laun-

dry equipment supplier for five star hotel chains, central kitch-

ens, restaurant, hospitals and airports. The company was

established in October 2010 by myself.

What does Quality Kitchen offer that other Suppliers in

your field do not?

We are a project oriented company with an extremely strong

team with extended experience in installing worldwide, top

quality product. We have an in-house custom fabricated fac-

tory and also our unique after sales service offer complete

A-Z solutions for our clients. All of these things combined

together differentiate us within the market, we are problem

solvers and offer unique solutions to out client base.

What Products and services do you provide to the Hos-

pitality Industry?

We provide all Kitchen and Laundry Equipment required with-

in a hospitality portfolio. Additionally, we have trained specal-

ists within each field to assist after care and during the service

and installation.

What is the most popular product you supply to the industry?

To name a few of the most popular products, the Combi oven,

our walk in Coldrooms, hoods, washer extractor and tumble dryer.

Can you list a few of your Hospitality clients?

The Sheraton Hotel, Hilton Worldwide, Emirates Fight

Catering, Millennium Hotels and the Habtoor Group are amongst

some of the hospitality sector clients in which we provide our

services to.

How well has Quality Kitchen performed over the last

year?

We exceeded all growth targets and expectations and as per

the feedbacks from the kitchen consultants and clients, we ex-

ecuted all our projects last year in an extremely professional

manner, keeping our clients happy is key.

Is there anything new we should know about Quality

Kitchen?

After our success in Dubai, we are due to begin operating in

Qatar with our branch opening very soon in 2015.

AIMAN JOUDEH,

FOUNDER & MANAGING

DIRECTOR AT QUALITY

KITCHEN EQUIPMENT

TRADING LLC,

AIMS TO PROVIDE

SIGNATURE KITCHEN

SOLUTIONS TO THE

HOSPITALITY INDUSTRY

QUALITY KITCHEN

First established in 2010, Quality Kitchen's provide exclusive

kitchen and laundry solutions to the hospitality and catering

industry. Projects including the three Sheraton hotel's along

Sheikh Zayed Road, Business Bay and in Sharjah. With a

corporate goal to explore possibilities and supply a fully fitted

kitchen right down to the last of every client's needs.


Could you provide a description of your company?

The history of Al Adil Trading Co LLC, division of Masala King

Exports (India) Pvt. Ltd. is similar to the spice traders of an-

cient years, who left Indian shores for the distant markets of

Africa, Gulf, USA, Canada, and Europe. First established in

1984 in Bur Dubai as a small Indian grocery store, has flour-

ished into a large spice empire, serving the entire GCC and

beyond.

The main reason that made us choose Dubai is due to its

lucrative potential of having a duty free status and also its

proximity to India and other parts of the world. The company

is proud to have a monopoly in the sale of Indian Spices &

Food Stuff in the UAE.

Setting up a business in a foreign country was not the easi-

est of tasks, but thanks to my father, Late Mahadeo Datar we

managed to set it up well and have taken it this far. They were

trying times but what was important is the courage with which

we overcame it.

We managed to overcome every struggle with the encour-

agement and support of our well-wishers and customers.

Having started off with just three employees, today the group

employs thousands.

What does Al Adil offer that other suppliers in your field

do not?

Al Adil Trading Co LLC has become a familiar name in ev-

ery Indian household in UAE. It is a reputed grocery store

that sells more than 8500 food items. We produce masalas,

spices, pickles, flours, pulses and other Indian food items un-

der the Peacock brand name. We sell packed flour in each of

our outlets, which also has attached grinding mill. Catering

mainly to the Indian expat community in UAE, our customers

vary from households to five-star hotels, catering companies,

Dubai Duty Free, inflight catering, hospitals and many more.

What is the most popular product that you supply to the

industry?

Everything that we supply is well received. We supply prod-

ucts that are wanted by the customers and hence it is very

difficult to pin point one popular product. Our clients include

Emirates Flight Catering, Dubai Airport and Dubai Duty Free,

Jumeirah Hospitality and Intercat Catering Co.

What growth do you anticipate to see going into 2015?

We have performed extremely well. Our market share has

grown much more than what we had anticipated. We have

also opened new outlets in other parts of the GCC so we ex-

pect a dynamic growth in our overall business.

The market has accepted us and we will meet the expecta-

tions of our customers without compromising on the quality

and this will help us to achieve the projected growth. We are

expanding to other places where we did not have retail opera-

tions. We have opened an outlet in Mumbai and soon we will

be expanding to other areas.

DHANANJAY DATAR,

MANAGING DIRECTOR OF

AL ADIL TRADING HAVE

SPENT OVER 30 YEARS

CONQUERING THE SPICE

TRADE MARKET AND AIM

TO CONTINUE IN THE

SUCCESSFUL SALE

OF INDIAN SPICES

AND FOOD STUFF

AL ADIL TRADING

Established in 1984 in Bur Dubai, Al Adil has flourished into a

large spice empire serving the entire GCC due to Dubai’s lucrative

potential of having a duty free status. They have successfully

expanded themselves into a network of 32 supermarkets, 2 flour

mills and spice factories in and the UAE

SUPPLIER PROFILING


Could you provide a description of your company?

Prodway International is a global food trading company spe-

cialized in import/export of fresh and frozen meat, poultry,

fish and vegetables.

Established in 2005, Prodway moved to develop the Af-

rican, Asian and European markets and expanded its com-

mercial line to include seafood, fruits, vegetables and dry

foods.

Prodway relies on a global network of producers, farmers

and first grade industries and provide its partners with global

sourcing solutions.

What does Prodway International offer that other suppli-

ers in your field do not?

In every country we source products, we have established

direct representations through local branches and exclusive

agents (Brazil, Argentina, Turkey, Peru, India); enabling us

to be as close as possible to our producers, and to offer our

customers the best quality product at most competitive price.

From production to delivery, Prodway supports all stages

of customers’ orders: negotiating best prices, production

plan, inspection and quality control, transportation and logis-

tics, documentation and financial services.

Prodway provides its knowledge and experience to its

customers and suppliers for a successful trading.


industry?

A thorough knowledge of each market, an understanding of

products specifications and consumer habits, allow Prodway

to offer its customers customized solutions combining com-

petitiveness, quality and responsiveness. For industry and

retails Prodway provides frozen beef cuts; forequarters and

hind quarter cuts, frozen chicken grillers and chicken parts,

frozen fish and seafood. We also provide frozen vegetables,

French fries, potatoes and green peas.


In 2014 Prodway International has exported more than 25000

metric tons of frozen and fresh products, with a global turn

over approaching 30 Million USD.

We have done several investments this year. In October

2014 a new trader has joined the export department, and an

exclusive export agreement was finalized with a major fish

and seafood producer in Argentina.

These investments combined with a large marketing invest-

ment program through our participation to worldwide events

such as Brussels seafood exhibition in Brussels, Seafex in

Dubai, and China Seafood Expo in Qingdao, plus the rein-

forcements of our presence on the different markets will natu-

rally contribute to our continuous growth.

NOUR NAJEM, OWNER OF

PRODWAY INTERNATIONAL,

A GLOBAL FOOD TRADING

COMPANY THAT SPECIALISE

IN THE IMPORT AND EXPORT

OF FROZEN MEAT, POULTRY

FISH AND VEGETABLES RE-

LIES ON A GLOBAL NETWORK

OF PRODUCERS TO PROVIDE

ITS SOURCING SOLUTIONS

PRODWAY INTERNATIONAL

Founded in 2005 by Nour Najem, Prodway was initially

specialized in exporting meat products to the Middle-East. Once

a solid market was built, Prodway motivated the development of

European markets

SUPPLIER PROFILING


A QUALITY PERSPECTIVE

Could you provide a description of your Company?

Essam Shama Sea food was established in 2001 in the King-

dom of Saudi Arabia. The company has moved from strength

to strength since, establishing the sister company in Dubai in

November 2011. Thanks to our outstanding service and qual-

ity, the group has recognised itself as a leader in the supply

of frozen seafood products with a strong portfolio of clients.

What does Essam Shama offer that other suppliers in

your field do not?

We provide the highest quality and selection of sea-food prod-

ucts at fair and reasonable prices. Our business is based on

unrelenting customer focus, extreme attention to detail and

close supplier-vendor relationship to allow our customers to

maximize their sales and profitability. It is our mission to mar-

ket the best items available from the world’s most responsible

and traceable sources.


industry?

We supply all types of whole fish and fillets, clams, crabs,

lobsters, octopus, oysters, scallops, shrimps and squids.

Our popular products are the tiger and vennamei, shrimps,

we have over 20 different shrimp products including whole

shrimp, shrimp tails and frozen blocks of shrimps.

We specialise in all types of fillets, frozen fresh and smoked

such as salmon, hammour, dory and cod. Being located in

the centre of the city we also offer fresh fish over a very short

time period. We also have a processing facility that allows us

to supply any type of fresh sea-food available in the local fish

market cut and cleaned as per customer specification in ac-

cordance with HACCP standards.


We have tripled in production since inception into Dubai. We

set up our own processing and deep freeze facility in Al Qouz.

We have our own fleet of refrigerated vans to deliver on time.

Our staff are being continually trained to provide safe, reli-

able, healthy and delicious seafood to our society by using

state or art technology, top quality control and super services.

We expect to be among top five sea-food suppliers this

year. We are planning to develop and market high quality

products and explore more varieties of specialised seafood

items from all corners of the globe. We are also planning to

develop our own brand of ready to eat frozen and canned

seafood products.

ESSAM SHAMA,

CHAIRMAN AND

GENERAL MANAGER OF

ESSAM SHAMA SEAFOOD

TRAVELS THE GLOBE TO

SECURE PARTNERSHIPS

AND SOURCE PROD-

UCTS WHILE REMAINING

A LEADING COMPANY

IN THE SUPPLY OF

FROZEN SEAFOOD

ESSAM SHAMA SEAFOOD

Established in 2001 Essam Shama Sea Food holds 14 years

in the industry recognised by their service and quality, opening

their sister company in Dubai in November 2011. They cater

for hotel chains such as Rotana, Golden Dunes and Jumeirah

along with recognised restaurants such as Safadi, Fuddruckers,

Friache and Sanwichy.

SUPPLIER PROFILING


A QUALITY PERSPECTIVE CEO and founder of Chez Charles reveals to

Catering News ME his ideals behind local sourc-ing and the importance of quality produce

7UHQGV�OHDGLQJ�LQWR��DFURVV�WKH�F&B industry are mainly focused on home-grown produce and the want for healthier living. The demand for fresh ingredients and seasonal produce has brought new challenges to the food supplying industry. Charles Boghos, founder of Chez Charles, is tackling that niche in the market by setting up a OX[XU\�RQOLQH�RXWOHW�WR�SURYLGH�TXDOLW\�produce away from mass imports.

Once he resigned from his former position in marketing, Boghos went on to do six months of research before VHWWLQJ�XS�KLV�XQLTXH�JRXUPHW�VKRS��Boghos prides his business on the DELOLW\�WR�VRXUFH�WKH�IUHVKHVW�TXDOLW\�SURGXFH�DQG�UHYHDOV�WKH�MRXUQH\�EHKLQG�his venture, “The most important thing LV�WKH�TXDOLW\��WKH�LGHD�FDPH�WRJHWKHU�from my love of cooking.

I’m passionate about cooking and so I went out and tried to source ingredi-ents for myself. At that time the only DYDLODELOLW\�ZDV�VXSHUPDUNHW�TXDOLW\�and with all due respect to them we are TXDOLW\�H[SHUWV�µ�

Organic produce has remained a longstanding international trend how-ever Boghos expresses how organically FHUWLÀHG�LQJUHGLHQWV�DUH�QRW�ZKDW�KLV�brand hopes to achieve: “We have been UDLVHG�RQ�QRQ�FHUWLÀHG�RUJDQLF�IRRG�DQG�ZH�DUH�GRLQJ�ÀQH��ZH�ZDQW�WR�NHHS�WKH�TXDOLW\�UDWKHU�WKDQ�DFTXLUH�RUJDQLF�food with no taste.´:H�GHÀQLWHO\�

believe and hope for a home-grown Dubai however in my opinion and not everyone will agree, people look for PRUH�TXDOLW\�DQG�DQ�artisanal approach to their produce. Now organic is much PRUH�GLűFXOW�WKDQ�it used to be before, people expect the soul to be organically FHUWLÀHG��,�EHOLHYH�ZH�will see less and less organic produce from

the French and European world.” With Dubai being lead importers and

H[SRUWHUV�RI�IRRG�VWXŲ�FRPPRGLWLHV�and many supermarket chains import-ing a huge percentage of their stock from Europe, Boghos explains the GLŲHUHQFH�LQ�KLV�VRXUFLQJ�PHWKRGV��´6RXUFLQJ�LV�QRW�VRPHWKLQJ�ZH�ÀQG

FEATURE


GLűFXOW��LW�MXVW�WDNHV�WLPH��YHJHWDEOHV��ÀVK��EHHI�DQG�FKHHVH�DUH�WKH�KLJKHVW�LQ�demand from our online store. We are very keen on the way we pick ingre-dients; every ingredient has to be the best in its range.

I don’t mind if someone orders sea bass to then tell them there’s no sea bass because they couldn’t catch the ÀVK�LQ�WLPH��ZKLFK�LV�QRUPDO�WR�XV��We will not deliver if it does not hold FRPSOHWH�IUHVKQHVV�DQG�TXDOLW\�µ

Sourcing produce mainly from the UK, Spain, Italy and Australia, the ma-MRULW\�RI�&KH]�&KDUOHV�FHQWUDO�VXSSOLHV�such as vegetables, dry produce and chocolate are sourced from France.

“Produce, of course, depends on seasonality, which is very important to XV��)RU�H[DPSOH��WKH�ÀVK�ZH�VRXUFH�LV�very often the Icelandic cod, because it

is the best in its range. As long as it’s the same water, the

TXDOLW\�RI�WKH�ÀVK�ZLOO�EH�WKH�VDPH�whether a White Sea bass is from France or the UK,” said Boghos.

As the UAE moves slowly into local sourcing in a bid to lessen the import stock needed, suppliers are starting to recognise and discover more local farms. Producing free range chicken, cow’s milk, sheeps milk and goats milk, the availability of these commodi-ties will increase as advanced farms begin to form in the Middle East. For a niche business like Chez Charles, they DUH�DOO�WRR�DZDUH�WKDW�ZLWK�IUHVK�TXDOLW\�produce and intricate sourcing come varied operational costs:

“We are high-end pricing but the TXDOLW\�FRPH�ZLWK�LW��:H�DUH�GHDOLQJ�ZLWK�WRS�TXDOLW\�LQJUHGLHQWV�DQG�WKHVH�

ingredients cost money. Take the Scot-tish salmon that we take from one of WKH�EHVW�IDUPV�LQ�6FRWODQG��WKH�MRXUQH\�that salmon takes will cost money but LW·V�WKH�TXDOLW\�\RX�DUH�SD\LQJ�IRU�µ

Chez Charles also sources oils from very rare olives that can only be found in the South of Italy from suppliers that run all their businesses on the back of passion and brand expansion. These ÀQH�FUDIWHG�RLOV�QRZ�VLW�RQ�WKH�WDEOHV�of Michelin Star restaurants all over the South of France and Italy.

“Our vegetable section overall gener-DWHV�D�ORW�RI�WUDűF��WDNH�IRU�LQVWDQFH�RXU�clementine, you take one bite, and it ZLOO�ÀOO�WKH�URRP�ZLWK�D�VWURQJ�VFHQW��This is our passion and we want to re-PDLQ�QLFKH�VSHFLÀF�DV�DQ�RQOLQH�RXWOHW��,W·V�VHULRXVO\�DOO�DERXW�TXDOLW\��TXDOLW\��TXDOLW\�µ�DGGV�%RJKRV��

CHEZ CHARLES

CAFÉ CULTURE


CAFÉ CULTURE

What made you join the F&B in-dustry?I started working in a restaurant during my academic years, and ZKDW�EHJDQ�DV�D�SDUW�WLPH�MRE�DFWX-ally became a passion and full time career.

Why did you choose to work in your current position?I chose my current position because of my previous experience and my passion for the industry. I tried to

ZRUN�LQ�GLŲHUHQW�LQGXVWULHV��EXW�,�ZDV�XQDEOH�WR�ÀQG�WKDW�EX]]�DQG�GULYH��I truly missed working in an operational team and meeting new guests on a daily basis.

What do you like about your job?I like the fact that it is never a routine; you get to meet new people every day and build friendships with guests. You work as part of a diverse team, which feels like a family to me.

Tell us about your average day.

I begin my day with a list of things that my team and I need to achieve. As we are newly opened, training is a big focus for us. I work very closely with our chefs, reviewing the daily menus and of course tasting them as well.

If you could work in another department, which one would it be and why?,I�,�ZHUH�WR�SLFN�DQRWKHU�GHSDUWPHQW��SHUKDSV�,�ZRXOG�FKRRVH�IURQW�RűFH��It would help me understand how the rooms structure of operations work DQG�ZLOO�DOVR�KHOS�PH�H[SHULHQFH�D�GLŲHUHQW�ZRUNLQJ�HQYLURQPHQW��

:KHUH�GR�\RX�HQYLVDJH�\RXU�FDUHHU�KHDGLQJ�RYHU�WKH�QH[W�ÀYH�\HDUV":KHWKHU�LQ�WKH�VDPH�GHSDUWPHQW�RU�LQ�D�GLŲHUHQW�RQH��,�KRSH�WR�FRQWLQXH�being a part of the Marriott family. I want to continue honing my skills and expanding my knowledge to become an even stronger manager.

Anything you don’t like about the industry and your job?Sometimes working hours in the hotel industry are very demanding. You QHHG�WR�EH�YHU\�SDVVLRQDWH�DQG�FRPPLWWHG�WRZDUGV�WKH�MRE�UROH��7KHUHIRUH��all these small challenges are balanced as working with great people, meet-ing new guests and developing your skills and knowledge on the daily basis reward you.

BEHIND THE SCENES

Hanna Chervenkava, assistant café manager, Fifth Street Café, Courtyard by Marriot Abu Dhabi gives her insider viewpoint of the industry


FINAL THOUGHT

Michellin-starred chef, Greg Malouf, releases new book with Lucy Ma-louf on their approach to vegetarian recipes based on traditional Middle Eastern cuisine.Discussing the freshest ingredients, Greg and Lucy Malouf’s recipes are designed as a sharing concept. Their method’s towards vegetarian cooking combined with Arabian tones, and the prominence of colour and taste, brings newly interpreted recipes inspired by the regions generous and sharing characteristics.

I<8;<IJ�:FIE<I��

Two chef-athletes, a nutritionist and a scientist are the informants behind Real Meal revolution, a book based heavily on nutritional science and self-experimentation. The recipes show-cased in this book have been created as a result of combined experience and a YDVW�DPRXQW�RI�VFLHQWLÀF�HYLGHQFH��7KLV�revolutionary read suggests that by fol-lowing these recipes it could enhance athletic performance, increase mental focus and energy and encourage better sleeping habits.

“An Ossau-Iraty with 0RUHOOR�FKHUU\�MDP�KDV�long been an accepted combination. But try it instead with green WRPDWR�MDP�DQG�D�KLQW�of Espelette pepper! 5RTXHIRUW�RQ�D�VOLFH�RI�SDLQ�G·pSLFHV�ZDV�certainly a good idea.

But take the soft centre of the cheese, spread

it voluptuously on half a banana and sprinkle

with crushed Speculoos, and you’ve got a gas-tronomic match made in heaven! Serve goats’ FKHHVH�ZLWK�MDVPLQH�WHD�MHOO\�DQG�LW�EHFRPHV�D�

delicacy!”

QUIRKY QUOTE

XAVIER THURET, INTERNATIONAL CHEESE AMBASSADOR OF LACTILIS

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A selection of decadent treats includ-ing chocolate-crafted Stiletto’s, rose DQG�UDVSEHUU\�ÁDYRXUHG�EOXVKHV�DQG��%ROLYLDQ�FKRFRODWH�EUDFHOHWV�DUH�MXVW�VRPH�RI�WKH�GLVWLQFWLYH�DGDSWD-

tions as part of the anniversary collec-tion. Taking inspiration from designer items the assortment of delicacy’s DOVR�LQFOXGHV�PRFKD�SRZGHU�SXŲV�DQG�VPRNHG�VDOPRQ�SXŲ�FOXWFKHV��

)LUVW�LQWURGXFHG�LQ��E\�5DŰHV�H[-ecutive pastry chef Roland Eitzinger, he aimed to re-create fashionable collections into distinct shapes and ÁDYRXUV��

:FE:<GKWith Spring in our midst, this month a British inspired afternoon tea in Raffles Dubai, Wafi City caught Catering News ME’s attention with its modern interpretation on a timeless tradition.

Room 56A, Zommorodah building 29C street, PO BOX 234533 Dubai UAE T: 00971 43579997 W: www.qk.ae Fax: 00971 435 9996 E: [email protected]

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